little pastries filled with luscious chocolate. There haven’t been any complaints about this dish since it was passed down in my family for a while.
Prep Time: | 30 mins |
Cook Time: | 34 mins |
Total Time: | 1 hr 4 mins |
Servings: | 4 |
Yield: | 4 servings |
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
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.
- Use any flavorful squash you prefer, something like kirin, kabocha, or even pumpkin. Avoid butternut — too bland.
- As an alternate garnish, I have also prepared a topping by finely dicing some of the parsnips and carrots and the thick, green, leafy stalk of the leeks, sauteed and glazed with brown sugar and a little cayenne pepper or hot paprika.
Nutrition Facts
Calories | 412 kcal |
Carbohydrate | 35 g |
Cholesterol | 82 mg |
Dietary Fiber | 7 g |
Protein | 7 g |
Saturated Fat | 15 g |
Sodium | 642 mg |
Sugars | 12 g |
Fat | 29 g |
Unsaturated Fat | 0 g |