Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
Description
Pumpkin, acorn squash, and sweet potatoes are mashed together in this silky and satisfying soup.
Ingredients
•
1 acorn squash
•
1 medium pumpkin
•
2 large sweet potatoes
•
2 (14 ounce) cans coconut milk
•
2 (14 1/2 ounce) cans chicken broth
•
salt to taste
•
ground black pepper to taste
•
1 lime, juiced
•
1 pinch ground ginger, or to taste
Directions
1
Preheat an oven to 375 degrees F (190 degrees C).
2
Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
3
Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
4
Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
5
Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.