Kabocha and Root Vegetable Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Kabocha and Root Vegetable Soup Recipe). I developed this recipe over 10 years ago because I was tired of all the sugary squash soups out there with spices like nutmeg and cinnamon. This recipe combines the sweetness of the squash with the earthy complexity of parsnips and carrots. The measurements are approximate, since I go by look, feel, and taste. The proportions here make a large batch. It could be halved if you desire, but where's the fun in that?! Add a little fresh chopped herbs, like parsley or basil, if you like. Serve hot and gently drizzle a little chile-infused olive oil and balsamic fig vinegar over the top of each bowl. (The fig makes it like syrup. You can also prepare a simple balsamic reduction instead).

Brief

Prep 30 mins

Cook: 34 mins

Total: 1hr4 mins

Servings: 4

Yield: 4 servings

Kabocha and Root Vegetable Soup Recipe

Ingredients

2 kabocha squash

halved and seeded

3 tablespoons coriander seed

1 ½ tablespoons extra-virgin olive oil

or as needed

2 carrots

diced

1 parsnip

diced

salt and ground black pepper to taste

2 leeks

dark green parts removed

sliced

2 quarts vegetable stock

3 tablespoons dried basil

water to cover

1 cup heavy whipping cream

Soup, Stew and Chili

Directions

Step 1

Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.

Step 2

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.

Step 3

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.

Step 4

Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.

Nutritional Information

Kabocha and Root Vegetable Soup Recipe

Servings Per Recipe:4

Calories: 412.2

% Daily Value *

Protein: 6.6g 13%

Carbohydrates: 35.3g 11%

Dietary Fiber: 7.1g 28%

Sugars: 11.7g

Fat: 29.2g 45%

Saturated Fat: 14.6g 73%

Cholesterol: 81.5mg 27%

Vitamin A Iu: 17697.2IU 354%

Niacin Equivalents: 1mg 8%

Vitamin B6: 0.2mg 11%

Vitamin C: 33.3mg 56%

Folate: 37.7mcg 9%

Calcium: 220.1mg 22%

Iron: 3.8mg 21%

Magnesium: 33.8mg 12%

Potassium: 423mg 12%

Sodium: 642.4mg 26%

Thiamin: 0.1mg 8%

Calories From Fat: 263

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.