Kabocha And Root Vegetable Soup

• 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

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

kabocha squash, coriander seed, extravirgin olive oil, carrots, salt, leeks, vegetable stock, basil, water, heavy whipping cream

Taken from www.allrecipes.com/recipe/261517/kabocha-and-root-vegetable-soup/ (may not work)