Kabocha and Root Vegetable Soup Recipe

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Arlo
Arlo February 23, 2021
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How To Make Kabocha and Root Vegetable Soup

A perfect pair for any dish, you’ll love this root vegetable soup that has the sweetness of the squash and the unique flavors of parsnips and carrots.

Preparation: 30 minutes
Cooking: 34 minutes
Total: 1 hour 4 minutes
Serves:

Ingredients

  • 2kabocha squash,halved and seeded
  • 3tbspcoriander seed
  • tbspextra-virgin olive oil,or as needed
  • 2carrots,diced
  • 1parsnip,diced
  • salt and ground black pepper,to taste
  • 2leeks,dark green parts removed, sliced
  • 8cupsvegetable stock
  • 3tbspbasil,dried
  • water,to cover
  • 1cupheavy whipping cream

Instructions

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

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

  3. Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown for 6 to 8 minutes. Season with salt and pepper.

  4. 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.

  5. Add water to cover the squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender for 25 to 35 minutes.

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

Nutrition

  • Calories: 423.21kcal
  • Fat: 28.53g
  • Saturated Fat: 14.59g
  • Monounsaturated Fat: 10.75g
  • Polyunsaturated Fat: 1.69g
  • Carbohydrates: 43.74g
  • Fiber: 8.96g
  • Sugar: 6.70g
  • Protein: 5.22g
  • Cholesterol: 81.52mg
  • Sodium: 1978.04mg
  • Calcium: 218.32mg
  • Potassium: 1204.70mg
  • Iron: 3.82mg
  • Vitamin A: 596.64µg
  • Vitamin C: 39.26mg
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