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.
1 acorn squash
2 large sweet potatoes
1 medium pumpkin
2 (400ml) tins coconut milk
825ml chicken stock
salt to taste
ground black pepper to taste
1 lime, juiced
1 pinch ground ginger or to taste
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Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in foil. Place squash, pumpkin and sweet potatoes on a baking tray.
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 125ml for garnish, then stir in the chicken stock. 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.
If acorn squash is unavailable, substitute in butternut squash instead.