Kabocha And Root Vegetable Soup - cooking recipe

Ingredients

2 kabocha squash, halved and seeded
3 tablespoons coriander seed
1 1/2 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

Preparation

Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
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.
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.
Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.