Ingredients
- Two halves of kabocha squash, deseeded
- Three tablespoons of coriander seeds
- Approximately 1.5 tablespoons of extra-virgin olive oil, or more if required
- Two diced carrots
- One diced parsnip
- A pinch of salt and freshly ground black pepper
- Two leeks, sliced after removing the dark green sections
- Two quarts of vegetable stock
- Three tablespoons of dried basil
- Sufficient water for coverage
- One cup of heavy whipping cream
Step 1
Start by cutting the kabocha squash into 1-inch chunks and delicately peeling off the skin of each piece.
Step 2
In a skillet heated over medium heat, introduce the coriander seeds. Toast them until they transform into a beautiful golden hue and release their enticing aroma, which typically takes around 3 minutes. Proceed to grind the seeds to achieve a fine texture using a coffee grinder.
Step 3
Next, warm up some oil in a spacious stockpot over medium-high heat. Toss in the carrots and parsnip, continuously stirring until they acquire a lovely golden-brown color, which should take approximately 6 to 8 minutes. Season with a pinch of salt and pepper. Incorporate the leeks and the freshly ground coriander, sautéing until they turn soft and tender, ensuring to add a bit of stock if the pot seems to be drying out. Introduce the kabocha chunks, the rest of the vegetable stock, and the fragrant basil. If needed, pour in some water to cover the squash entirely. Allow the soup to reach a boil, then lower the heat to a gentle simmer. Let it simmer until the squash reaches a tender consistency, which usually takes around 25 to 35 minutes.
Step 4
Once the soup is ready, remove it from the heat and carefully puree it with an immersion blender until it transforms into a velvety smooth texture. Finally, gently stir in some heavy cream for a luxurious finish.
Extra Tips & Suggestions
- 1. Utilize your freezer wisely by storing extra chopped vegetables, such as onions, carrots, and celery, in small resealable bags for easy access when making a batch of soup.
- 2. Make a big batch of homemade stock using leftover vegetable scraps like onion peels, carrot tops, and herb stems, then freeze it in ice cube trays for convenient portioning.
