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
Why This Recipe Is A Must Try
Cooking Hints
- Use vegetable or chicken broth to enhance the taste without overpowering the natural sweetness.
- Stir occasionally while simmering to prevent sticking and ensure even cooking.
Step 1
Cut the kabocha squash into about 1-inch pieces and carefully peel each chunk. Next, heat a dry skillet over medium heat and toast the coriander seeds until they turn golden and smell fragrant—this should take around 3 minutes. Once toasted, grind them up using a coffee grinder or mortar and pestle.
Step 2
In a large pot, warm some oil over medium-high heat. Add the carrots and parsnips, cooking them until they get a nice golden color, about 6 to 8 minutes. Season with a bit of salt and pepper. Then, toss in the leeks along with the ground coriander and sauté until the leeks soften, adding a splash of vegetable stock if the pot looks dry.
Step 3
Add the kabocha pieces, the rest of the vegetable stock, and the basil to the pot. If the squash isn’t fully covered, pour in some water to cover it. Bring everything up to a boil, then lower the heat and let it simmer gently until the squash is tender—this will take between 25 and 35 minutes.
Step 4
Once the veggies are soft, take the pot off the heat and blend the soup until it’s smooth and creamy using an immersion blender. Finally, stir in the heavy cream, taste, and adjust the seasoning if needed before serving.
