Kabocha and Root Vegetable Soup recipe
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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
Nutrition Info
- 412.2 caloriescarbohydrate: 35.3 gcholesterol: 81.5 mgfat: 29.2 gfiber: 7.1 gprotein: 6.6 gsaturatedFat: 14.6 gservingSize: -sodium: 642.4 mgsugar: 11.7 gtransFat: : -unsaturatedFat: : -
Directions Kabocha and Root Vegetable Soup
Directions
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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.