Kabocha And Root Vegetable Soup Recipe

Name: Kabocha And Root Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kabocha squash, halved and seeded; 3 tablespoons coriander seed; 1 1/2 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

Servings: persons

2 kabocha squash, halved and seeded
3 tablespoons coriander seed
1 1/2 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

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.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 kabocha squash, halved and seeded, 3 tablespoons coriander seed, 1 1/2 tablespoons extra-virgin olive oil, or as needed, 2 carrots, diced, and more.

Yes, Kabocha And Root Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kabocha And Root Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions