Kabocha and Root Vegetable Soup Recipe

Kabocha and Root Vegetable Soup Recipe

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



  • 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


  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.


  • 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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