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.
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.
- 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