Kabocha and Root Vegetable Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': 'Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.'}

📊 Nutrition Facts

Per serving (4 servings total)