Kabocha and Root Vegetable Soup

Naturally sweet kabocha squash mingles with earthy carrots and parsnips in this wintry root vegetable soup with a kick of toasted coriander.

• Preparation Time: 30 mins
• Cooking Time: 34 mins
• Total Time: 1 hr 4 mins
• Calories: 412 Calories

Ingredients

• water to cover
• 1 cup heavy whipping cream
• 2 carrots, diced
• salt and ground black pepper to taste
• 3 tablespoons dried basil
• 1 parsnip, diced
• 3 tablespoons coriander seed
• 2 quarts vegetable stock
• 2 kabocha squash, halved and seeded
• 2 leeks, dark green parts removed, sliced
• 1.5 tablespoons extra-virgin olive oil, or as needed

Recipe Instructions

Step 1

Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.

Step 2

Heat a skillet over medium heat. Add coriander seed. Toast in the skillet until seeds start to turn golden brown and become fragrant, about 3 minutes. Grind seeds in a coffee grinder.

Step 3

Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown, 6 to 8 minutes. Season with salt and pepper. Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes.

Step 4

Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.