Ingredients
2kabocha squash,halved and seeded
3tbspcoriander seed
1½tbspextra-virgin olive oil,or as needed
2carrots,diced
1parsnip,diced
salt and ground black pepper,to taste
2leeks,dark green parts removed, sliced
8cupsvegetable stock
3tbspbasil,dried
water,to cover
1cupheavy 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 for 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 for 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 the squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender for 25 to 35 minutes.
Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.
