This cozy soup combines the sweetness of kabocha with hearty root vegetables for a comforting and nutritious meal. It’s perfect for chilly days when you want something warm and satisfying.
Start by cutting 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.
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.
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.
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.
- Roast the kabocha and root vegetables before adding them to the soup for deeper flavor.
- 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.
This soup is warm and comforting, perfect for chilly days. The natural sweetness of kabocha blends beautifully with the earthiness of root vegetables. It’s a healthy and satisfying dish that’s easy to make and full of flavor.
Serve this soup hot with a slice of crusty bread or a light salad on the side. A sprinkle of fresh herbs, like parsley or thyme, adds a nice touch. It also pairs well with a dollop of sour cream or a drizzle of olive oil for extra richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
