Ingredients
- 4 cups yellow squash cut into ~1” chunks
- 1/2 plus 1/4 teaspoon cinnamon
- 1 13.6 ounce can coconut milk
- 1 1/2 cups chicken or vegetable broth
- 1/4 teaspoon nutmeg
- 1 tbsp honey
- 1 teaspoon tumeric
- 1/2 teaspoon salt
- sweetened coconut flakes and sunflower seeds for serving
Directions
- Preheat oven to 350 degrees. Cover baking pan with parchment paper or silicone baking mat. Place squash in single layer on pan. Season with 1/2 teaspoon cinnamon.
- Bake for 40 minutes, stirring squash every 10-15 minutes.
- Transfer roasted squash to a large pot over medium heat on stove. Stir in coconut milk, broth, remaining 1/4 teaspoon cinnamon, nutmeg, honey, tumeric, and salt. Use an emersion blender to combine all ingredients until smooth. Feel free to adjust seasonings to suit your own preferences.
- Let soup simmer for 20 minutes, stirring occasionally. Serve with sweetened coconut flakes and sunflower seeds.
Notes
If you use reduced sodium broth, you may need to add additional salt.
Nutrition
Calories: 135kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Sodium: 315mg | Potassium: 321mg | Fiber: 1g | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 14.1mg | Calcium: 19mg | Iron: 1.2mg