Type what you have

Ingredients

• ✓ vegetable stock
• coconut oil
• yellow onion
• coconut
• garlic
• swiss chard
• coconut milk
• parmesan cheese
• sea salt
• black pepper

Instructions

1. 1 Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.
2. 2 Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.
3. 3 Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.

By insanedieg0

Ingredients

• ✓ vegetable stock
• fennel
• butter
• olive oil
• spring onion
• potato
• water
• black pepper

Instructions

1. 1 Slice the fennel into medium-size pieces.
2. 2 Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
3. 3 Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.

By Laka kuharica - Easy Cook

Ingredients

• ✓ vegetable stock
• olive oil
• garlic
• onion
• butternut squash
• corn
• basil
• black pepper
• yogurt
• nutmeg

Instructions

1. 1 Heat the olive oil in a Dutch oven over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
2. 2 Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the Dutch oven from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yogurt and nutmeg.

By the butterfly

Ingredients

• ✓ vegetable stock
• cauliflower
• onion
• olive oil
• cumin
• coriander
• salt
• black pepper
• butter
• garlic
• potato
• turmeric
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
3. 3 Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
4. 4 While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
5. 5 Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
6. 6 While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
7. 7 Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

By Porchdog

Ingredients

• ✓ vegetable stock
• potato
• onion
• yellow mustard
• salt
• black pepper
• vinegar
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
2. 2 Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

By Puppyfood

Ingredients

• ✓ vegetable stock
• olive oil
• onion
• carrot
• celery
• garlic
• cabbage
• green bean
• salt
• tomato
• basil
• garlic
• oregano
• tomato
• dill
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat for 3 minutes. Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes.
2. 2 Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Remove the lid and stir in dill and parsley. Serve hot.

By sashman

Ingredients

• ✓ vegetable stock
• acorn squash
• coconut oil
• brown sugar
• salt
• black pepper
• sweet onion
• garlic
• red curry paste
• ginger root
• coconut milk
• lime
• pumpkin seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
4. 4 While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
5. 5 Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
6. 6 Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

By Gwenevere Madsen Bland

Ingredients

• ✓ vegetable stock
• black pepper
• salt
• white sugar
• tomato
• tomato puree
• wild rice
• basmati rice
• garlic
• carrot
• onion
• cabbage
• white pepper
• paprika
• olive oil
• beer
• chuck steak

Instructions

1. 1 Cut chuck steak into cubes.
2. 2 Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
3. 3 Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

By kpandres

Ingredients

• ✓ vegetable stock
• zucchini
• butter
• onion
• ginger
• cumin
• coriander
• mustard seed
• cinnamon
• turmeric
• cardamom
• cayenne pepper
• sea salt
• black pepper
• cilantro
• cinnamon stick

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
3. 3 Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
4. 4 Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
5. 5 Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
6. 6 Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

By LORIKAE

Ingredients

• ✓ vegetable stock
• olive oil
• onion
• carrot
• celery
• garlic
• zucchini
• cannellini bean
• tomato
• chicken stock
• pesto
• salt
• black pepper
• olive oil
• spinach

Instructions

1. 1 Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
2. 2 Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

By AJ Lombardi

Ingredients

• ✓ vegetable stock
• pumpkin
• water
• sour cream
• butter
• green curry paste
• coriander
• garlic

Instructions

1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Ingredients

• ✓ vegetable stock
• cauliflower
• potato
• carrot
• red onion
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine vegetable stock, cauliflower, potatoes, carrots, onion, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender to carefully puree soup until smooth. Drizzle olive oil once soup is smooth with the blender running.
3. 3 Taste soup and season with more salt and pepper, if needed.

By Diana Moutsopoulos

Ingredients

• ✓ vegetable stock
• sweet potato
• chicken stock
• water
• ginger
• lime
• milk
• cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweet potatoes, stock, water, and ginger in a large saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until sweet potatoes have softened, about 30 minutes.
3. 3 Puree sweet potato mixture with lime juice using an immersion blender or food processor until smooth.
4. 4 Return soup to the saucepan and stir in cream or coconut milk; reheat gently over low heat until warmed through.
5. 5 Serve and enjoy!

By S Mcc

Ingredients

• ✓ vegetable stock
• red lentil
• parsley
• mint
• green onion
• tomato
• olive oil
• lemon
• salt

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
2. 2 Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
3. 3 Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
4. 4 Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.

By Bibi

Ingredients

• ✓ vegetable stock
• butternut squash
• olive oil
• onion
• garlic
• curry sauce
• apple
• coconut cream
• pine nut
• cilantro leaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash onto a baking sheet cut-side down.
3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Ingredients

• ✓ vegetable stock
• potato
• bacon
• butter
• fennel
• five-spice powder
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 10 to 15 minutes.
2. 2 Meanwhile, place bacon in a deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve about 2 tablespoons of the drippings in the skillet. Drain potatoes.
3. 3 Melt butter in the skillet with the bacon drippings. Add fennel; cook and stir over medium heat until browned, about 12 minutes. Crumble the bacon and add to the pan along with vegetable stock, potatoes, and Chinese five-spice. Bring to a boil, reduce to a simmer, and season with salt and pepper.
4. 4 Transfer 1 1/2 cups of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot and continue simmering until flavors combine, 45 minutes to 1 hour. Season with five-spice, salt, and pepper.

By t-licious

Ingredients

• ✓ vegetable stock
• butter
• onion
• cauliflower
• potato
• milk
• salt
• pepper

Instructions

1. 1 Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
2. 2 Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

By Sarah Gasparre

Ingredients

• ✓ vegetable stock
• yellow summer squash
• zucchini
• half-and-half
• tarragon
• cheddar cheese
• white pepper
• sea salt
• lemon juice
• tarragon

Instructions

1. 1 Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

By Allrecipes Member

Ingredients

• ✓ vegetable stock
• butter
• all-purpose flour
• pumpkin puree
• half-and-half
• chipotle pepper in adobo sauce
• sofrito
• worcestershire sauce
• salt
• paprika

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in flour; cook until golden brown, about 3 minutes. Whisk in vegetable stock; bring to a boil over high heat. Whisk in pumpkin purée until no lumps remain, then stir in half-and-half, chipotle peppers, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low; cook until thickened and hot, about 8 minutes.

By Chris

Ingredients

• ✓ vegetable stock
• lager
• salt
• black pepper
• potato
• heavy cream
• leek
• garlic
• thyme
• cayenne pepper
• cheddar cheese

Instructions

1. 1 Combine vegetable stock and lager in a stock pot; season with salt and black pepper; bring to a simmer over medium-low heat. Cook potatoes in the simmering stock mixture until tender, 20 to 30 minutes.
2. 2 Stir cream, leek, garlic, and thyme into the stock mixture; bring to a boil, return heat to medium-low, and cook at a simmer another 10 minutes.
3. 3 Sprinkle cayenne pepper into the soup. Melt cheese into the soup 1 cup at a time while blending with an immersion blender until smooth.

By Laurel Leamon

Ingredients

• ✓ vegetable stock
• olive oil
• shallot
• cremini mushroom
• quinoa
• thyme
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
2. 2 Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.

By nosduh1313

Ingredients

• ✓ vegetable stock
• olive oil
• baby bella mushroom
• onion
• celery
• garlic
• arborio rice
• white wine
• thyme
• salt
• black pepper

Instructions

1. 1 Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
2. 2 Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
3. 3 Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine; cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
4. 4 Begin stirring in reserved warm vegetable stock, one cup at a time; allow each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.

By Kim

Ingredients

• ✓ vegetable stock
• acorn squash
• corn bread stuffing mix
• butter
• onion
• garlic
• mushroom
• long grain rice
• wild rice
• sage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking pan.
2. 2 Place squash, cut-sides down, in the prepared pan. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
3. 3 Meanwhile, prepare stuffing mix according to package instructions. Set aside.
4. 4 Melt 2 teaspoons butter in a saucepan over medium heat. Add onion and garlic; cook until onion is translucent, about 10 minutes. Add mushrooms; cook until juice begins to release, about 5 minutes.
5. 5 Add rice mix and sage; cook until vegetables begin to brown, about 5 minutes. Add stock; stir to combine. Cover, reduce heat to a simmer, and simmer until tender, 30 to 40 minutes.
6. 6 Gently stir rice and stuffing together; divide among squash centers without packing it. Bake until tender, about 15 minutes.

By sherry

Ingredients

• ✓ vegetable stock
• canola oil
• butter
• onion
• butternut squash
• carrot
• salt
• black pepper
• nutmeg
• heavy cream

Instructions

1. 1 Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
2. 2 Add squash and carrots into the pot. Pour in vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3. 3 Puree soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.

By PHONELADY55

Ingredients

• ✓ vegetable stock
• butter
• carrot
• shallot
• thyme
• nutmeg
• sumac
• rosemary
• sage
• salt
• white pepper

Instructions

1. 1 Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
2. 2 Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
3. 3 Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.

By Shyla Lane

Ingredients

• ✓ vegetable stock
• white wine
• ginger
• garlic
• carrot
• leek
• sea scallop
• tiger prawn
• butter
• chive
• salt
• pepper

Instructions

1. 1 Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.

By MACKENZIETHORPE

Ingredients

• ✓ vegetable stock
• vegetable oil
• pumpkin
• cumin
• salt
• black pepper
• flour tortilla
• corn tortilla
• tomato
• onion
• avocado
• cilantro

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.

By Gabrielle in DC

Ingredients

• ✓ vegetable stock
• vegetable oil
• onion
• garlic
• carrot
• chili powder
• cumin
• black bean
• corn
• black pepper
• tomato

Instructions

1. 1 In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. 2 Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

By Allrecipes Member

Ingredients

• ✓ vegetable stock
• butternut squash
• butter
• salt
• pumpkin pie spice
• cayenne pepper
• butter
• onion
• curry powder
• coconut milk
• nutmeg
• pumpkin seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place butternut squash in a baking dish, flesh-sides up. Brush 1 tablespoon melted butter over flesh; season with ½ teaspoon salt, ½ teaspoon pumpkin pie spice, and cayenne pepper.
3. 3 Roast in the preheated oven until tender, about 1 hour. Cool for 15 minutes.
4. 4 Place a large stockpot over medium heat; stir in 1 tablespoon butter until melted. Add onion; cook and stir for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
5. 5 Scoop flesh from butternut squash; stir into coconut milk mixture. Stir in 2 ½ cups vegetable stock; season with remaining ½ teaspoon salt, remaining ¼ teaspoon pumpkin pie spice, and ¼ teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
6. 6 Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency; season with salt.
7. 7 Divide soup among bowls; top servings with pumpkin seeds and 1 pinch nutmeg.

By MintMangos

Ingredients

• ✓ vegetable stock
• kabocha squash
• coriander seed
• olive oil
• carrot
• parsnip
• salt
• black pepper
• leek
• basil
• water
• heavy cream

Instructions

1. 1 Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
2. 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. 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. 4 Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.

By Parker Whittle