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