Roasted Pumpkin, Sweet Potato & Coconut Cream Soup

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Puncture the acorn squash and pumpkin in several spots with a knife. Wrap the sweet potatoes in aluminum foil. Arrange the squash, pumpkin, and sweet potatoes on a baking sheet.

3. 3

   Bake in the preheated oven until the pumpkin starts to collapse and the skin turns brown, about 2 hours.

4. 4

   Remove the skin, then chop the sweet potatoes. Peel, seed, and chop the pumpkin and acorn squash. Add the sweet potatoes, pumpkin, and acorn squash to a large pot and mash until smooth. Stir in the coconut milk until blended, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.

5. 5

   Cook over medium heat until warmed through. Serve with a lime wedge and a drizzle of coconut milk.

• Calories 154.81 kcal Moderate
• Protein 5.66 g Moderate
• Carbs 27.62 g Moderate
• Total Fat 2.62 g Low Source
• Saturated Fat 1.77 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 6.28 mg Low Source
• Sodium 344.83 mg Moderate
• Fiber 5.39 g Moderate
• Sugar 9.4 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 224.89 mg Moderate
• Iron 1.7 mg Low Source
• Potassium 212.83 mg Low Source
• Vitamin A 5203.55 mcg_rae Good Source
• Vitamin C 18.11 mg Good Source
• Vitamin D 1.62 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊