Kabocha and Root Vegetable Soup

Kabocha and Root Vegetable Soup
  • 2 kabocha squash, halved and seeded
  • 3 tablespoons coriander seed
  • 1 1/2 tablespoons extra-virgin olive oil, or as needed
  • 2 carrots, diced
  • 1 parsnip, diced
  • salt and ground black pepper to taste
  • 2 leeks, dark green parts removed, sliced
  • 2 quarts vegetable stock
  • 3 tablespoons dried basil
  • water to cover
  • 1 cup heavy 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, 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, 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 squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes.
  4. Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.

04/07/2018
Kabocha and Root Vegetable Soup, recipe PT15M PT1H 5 455 calories

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