Kabocha and Root Veggie Soup

Ingredients

• 2 kabocha squash, halved and seeded
• 3 tablespoons coriander seed
• 1 ½ 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

Step 1

Cut the kabocha squash into about 1-inch pieces, then carefully peel off the skin from each chunk. Next, warm a dry skillet over medium heat and toss in the coriander seeds. Keep an eye on them and toast until they turn golden and smell wonderfully fragrant, which should take around 3 minutes. Once toasted, grind the seeds finely using a coffee grinder or mortar and pestle.

Step 2

Now, heat some oil in a large pot over medium-high heat. Add the carrots and parsnips, cooking them until they develop a nice golden color—this usually takes 6 to 8 minutes. Season everything with a bit of salt and pepper. Then, stir in the leeks along with the ground coriander and cook until the leeks soften, adding a splash of vegetable stock if things get too dry.

Step 3

Toss in the kabocha pieces, pour in the rest of the vegetable stock, and add the basil. If the squash isn’t fully covered by the liquid, add a little water to cover. Bring the soup to a boil, then lower the heat and let it simmer gently. Cook until the squash is tender, which should take about 25 to 35 minutes.

Step 4

When the veggies are soft, take the pot off the heat and blend the soup until it’s smooth and creamy using an immersion blender. Finally, stir in the heavy cream to give it a rich, velvety finish. Serve warm and enjoy!