Root Vegetable and Kabocha Soup

Ingredients 0/11

Step 1

Cut the kabocha squash into roughly 1-inch pieces, then carefully peel each chunk. Heat a dry skillet over medium heat and toss in the coriander seeds. Toast them for about 3 minutes, stirring occasionally, until they’re golden and fragrant. Once toasted, grind the seeds finely using a coffee grinder or mortar and pestle.

Step 2

Warm some oil in a large pot over medium-high heat. Add the carrots and parsnips, cooking and stirring until they develop a nice golden color, about 6 to 8 minutes. Season with salt and pepper. Then, add the leeks along with the ground coriander and cook everything down until the leeks soften. If the pot starts to look dry, splash in a bit of vegetable stock to keep things moist.

Step 3

Now, toss in the kabocha pieces along with the rest of the vegetable stock and the basil leaves. If the squash isn’t fully covered by the liquid, add a little water to make sure everything’s submerged. Bring the soup to a boil, then lower the heat and let it simmer gently for about 25 to 35 minutes, until the squash is tender.

Step 4

When the vegetables are soft, remove the pot from the heat and use an immersion blender to puree the soup until it’s smooth and creamy. Finally, stir in some heavy cream to add richness, and your soup is ready to enjoy!