Embrace the autumnal flavors with this velvety Kabocha and Root Vegetable Soup. A harmonious blend of sweet squash, earthy root vegetables, and aromatic spices, finished with a touch of cream for ultimate comfort.

Follow The Directions

01

Step

Preheat oven to 400°F (200°C). Cut kabocha squash into 1-inch chunks. (5 minutes)

02

Step

In a dry skillet over medium heat, toast coriander seeds until fragrant and lightly browned. (3 minutes) Grind using a spice grinder or mortar and pestle. (2 minutes)

03

Step

Heat olive oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook until lightly golden, seasoning with salt and pepper. (6-8 minutes)

04

Step

Add leeks and ground coriander; sauté until softened. Add a splash of vegetable stock if the pot gets dry. (5 minutes)

05

Step

Add the kabocha, remaining vegetable stock, and basil. If needed, add water to just cover the squash. Bring to a boil, then reduce heat and simmer until squash is very tender. (25-35 minutes)

06

Step

Remove from heat and carefully purée with an immersion blender until completely smooth. (5 minutes)

07

Step

Stir in heavy cream. Adjust seasoning to taste. (2 minutes)

For a richer flavor, roast the kabocha squash with olive oil and a pinch of salt before adding it to the soup.
If you don't have an immersion blender, you can purée the soup in batches using a regular blender. Be cautious when blending hot liquids.
Garnish with fresh herbs, a drizzle of chile-infused olive oil, and balsamic fig vinegar or a balsamic reduction for an elegant presentation.

Agustina Pagac

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.