Kabocha and Root Vegetable Soup

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

  1. 2 kabocha squash, halved and seeded
  2. 3 tablespoons coriander seed
  3. 1 ½ tablespoons extra-virgin olive oil, or as needed
  4. 2 carrots, diced
  5. 1 parsnip, diced
  6. salt and ground black pepper to taste
  7. 2 leeks, dark green parts removed, sliced
  8. 2 quarts vegetable stock
  9. 3 tablespoons dried basil
  10. water to cover
  11. 1 cup heavy whipping cream

Instructions

  1. Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
  2. 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.
  3. 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.
  4. Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.
  5. Use any flavorful squash you prefer, something like kirin, kabocha, or even pumpkin. Avoid butternut — too bland.
  6. 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

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top