About this recipe: A wonderfully rich and lusciously thick soup. Squash, sweet potatoes and pumpkin are baked until tender, then heated through with chicken stock and coconut milk. To make this soup vegan, simply use vegetable stock instead of chicken.
If acorn squash is unavailable, substitute in butternut squash instead.
I like the recapie it sounds yummy! I think this is the one I'm gonna use for our Thanksgiving dinner! but it's much easier to cut the pumpkin and squash in half first then bake. not only is it easier to handle after you take it out of the oven but it takes 1/2 the time to cook. pre heat the oven to 400 degrees. cut you squashes in half and scoop out all the seeds then cover them with tin foil and place directly on the middle rack. it will take any where from 30 min to an hour for it to be done. It just depends on the size of your pumpkin. if it's not done after 30 min bake in 15 min increments till it is. Once it's fork tender let cool till you can handle it and just scoop it out of the shell. Happy cooking! - 23 Nov 2009 (Review from Allrecipes US | Canada)
Delicious! I changed it, BUT only because of what I had on hand! I bet that if I would have made it as is, it would have been 6 stars instead of five! I didn't have a pumpkin, so I used a can of pumpkin puree, and I didn't have any broth, so I used an extra can of coconut milk plus a can of water. I didn't want to, but it's all I had. Still great! Helpfull hint - cover it while it heats on the stove! It's kind of like spagheti sauce, in that it will bubble, and spew everywhere! So, just cover it while you warm it. Thanks for the great recipe! - 10 Jan 2011 (Review from Allrecipes US | Canada)
This soup is a fail-proof bowl of delicious-ness! I made it for two, with leftover baked pumpkin pie pumpkin (about 2 cups) and a sweet potato, and it was the bomb. My hubby and I couldn't eat it fast enough...! - 19 Jan 2011 (Review from Allrecipes US | Canada)