- 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
- 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, 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, 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.
- Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.
04/07/2018
recipepes.com
Kabocha and Root Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
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