Name: Kabocha and Root Vegetable Soup Recipe
Prep time: 30 min
Cook time: 34 min
Yield: 4
Ingredients: 2 kabocha squash; 3 tbsp coriander seed; 1½ tbsp extra-virgin olive oil; 2 carrots; 1 parsnip; Salt and ground black pepper; 2 leeks; 8 cups vegetable stock; 3 tbsp basil; water; 1 cup heavy whipping cream

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

Serves:

Ingredients

2kabocha squash,halved and seeded
3tbspcoriander seed
1½tbspextra-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

Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
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.
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.
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 the squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender for 25 to 35 minutes.
Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.