THE RECIPE JOURNAL · Lunch
Creamy Kabocha and Root Vegetable Soup
This comforting soup blends the natural sweetness of kabocha squash with hearty root vegetables for a creamy, nourishing bowl. Perfect for chilly days, it’s easy to make and full of cozy flavors everyone will love.
FROM THE KITCHEN • Creamy Kabocha and Root Vegetable Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cutting the kabocha squash into roughly 1-inch pieces, then carefully peel off the skin from each chunk. Next, heat a dry skillet over medium heat and toss in the coriander seeds. Keep them moving in the pan until they turn golden and smell fragrant, which should take about 3 minutes. Once toasted, grind the seeds finely using a coffee grinder or mortar and pestle.
02
Step 2
Now, warm some oil in a large pot over medium-high heat. Add the carrots and parsnips, cooking and stirring occasionally until they develop a nice golden color, around 6 to 8 minutes. Season everything with a pinch of salt and pepper. Then, stir in the leeks along with the ground coriander and cook until the leeks soften, adding a splash of vegetable stock if things start to stick or dry out.
03
Step 3
Toss in the peeled kabocha chunks, pour in the rest of the vegetable stock and some fresh basil. If the squash isn’t fully covered, add a bit of water so everything is just submerged. Bring the soup up to a boil, then lower the heat and let it simmer gently until the squash is tender—this usually takes between 25 and 35 minutes.
04
Step 4
When everything is soft and cooked through, remove the pot from the heat. Use an immersion blender to puree the soup right in the pot until it’s silky smooth. Finish by stirring in the heavy cream, then taste and adjust the seasoning if needed before serving.
Why you’ll love it
This soup is a comforting blend of sweet and earthy flavors. The natural creaminess from the kabocha squash makes it rich without needing heavy cream. It’s a healthy, warming dish perfect for chilly days.
How to serve
Serve this soup warm with a sprinkle of fresh herbs like parsley or thyme. It pairs well with crusty bread or a simple green salad for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much. This soup also freezes well for up to 3 months.
