Baked Pumpkin, Sweet Potato, And Coconut Milk Soup

Ingredients

• Servings: 10
• 1 acorn squash
• 1 medium pumpkin
• 2 large sweet potatoes
• 2 (14 ounce) cans coconut milk
• 2 (14.5 ounce) cans chicken broth
• salt to taste
• ground black pepper to taste
• 1 lime, juiced
• 1 pinch ground ginger, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 50 mins


• preheat an oven to 375 degrees f (190 degrees c).
• 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.
• bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
• 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.
• cook over medium heat until heated through. serve with a lime wedge and a drizzle of coconut milk.