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
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.
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
