Kabocha and Root Vegetable Soup

Name: Kabocha and Root Vegetable Soup
Total time: 64
Yield: 4
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

Recipe by Parker Whittle from allrecipes.com

Dinner 1 Hr. 4 Mins.

Ingredients

4 servings

•

2 kabocha squash, halved and seeded
•

3 tablespoons coriander seed
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1 ½ tablespoons extra-virgin olive oil, or as needed
•

2 carrots, diced
•

1 parsnip, diced
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salt and ground black pepper to taste

•

2 leeks, dark green parts removed, sliced
•

2 quarts vegetable stock
•

3 tablespoons dried basil
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water to cover
•

1 cup heavy whipping cream

Instructions

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.