This cozy soup combines the natural sweetness of kabocha squash with hearty root vegetables for a comforting, nutritious meal. Perfect for chilly days, it’s simple to make and full of warm, earthy flavors.
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Start by cutting the kabocha squash into about 1-inch pieces, then carefully peel off the skin from each chunk. Next, warm a dry skillet over medium heat and toss in the coriander seeds. Keep an eye on them and toast until they turn golden and smell wonderfully fragrant, which should take around 3 minutes. Once toasted, grind the seeds finely using a coffee grinder or mortar and pestle.
Now, heat some oil in a large pot over medium-high heat. Add the carrots and parsnips, cooking them until they develop a nice golden color—this usually takes 6 to 8 minutes. Season everything with a bit of salt and pepper. Then, stir in the leeks along with the ground coriander and cook until the leeks soften, adding a splash of vegetable stock if things get too dry.
Toss in the kabocha pieces, pour in the rest of the vegetable stock, and add the basil. If the squash isn’t fully covered by the liquid, add a little water to cover. Bring the soup to a boil, then lower the heat and let it simmer gently. Cook until the squash is tender, which should take about 25 to 35 minutes.
When 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 to give it a rich, velvety finish. Serve warm and enjoy!
- Roast the vegetables before simmering to deepen their flavor.
- Use a high-quality vegetable broth to enhance the taste.
- Blend the soup until smooth for a creamy texture or leave it chunky for more bite.
This soup is warm and comforting, full of natural sweetness from the kabocha and earthiness from the root vegetables. It’s packed with nutrients and perfect for chilly days. The creamy texture feels hearty without being heavy.
Serve this soup with a crusty piece of bread or a simple green salad for a complete meal. A dollop of yogurt or a sprinkle of fresh herbs like parsley or thyme can add a nice touch.
Let the soup cool completely before storing it in an airtight container. It will keep well in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.
