Serves: 4-6

INGREDIENTS:

• 1 Squash
• 1 carrot, chopped
• 1 onion, diced
• 3/4 – 1 cup coconut milk
• 1/4 – 1/2 cup water
• Olive oil or avocado oil
• Salt
• Pepper
• Cinnamon
• Turmeric
• Toasted pumpkin seeds (for garnish)

INSTRUCTIONS:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Cut the squash in half and remove the seeds with a spoon. Cut the squash into large pieces and place them on a baking sheet.
3. Sprinkle the squash with salt, olive oil (or avocado oil), and pepper. Bake in the preheated oven until the squash is soft and tender, which takes approximately 1 hour. Once done, let it cool.
4. While the squash is baking, sauté the diced onions in a soup pot with olive oil (or avocado oil) until they become translucent.
5. Add the chopped carrots to the onions and continue to cook for a few minutes.
6. Pour 3/4 cup of coconut milk and 1/4 cup of water into the pot with the onions and carrots. Let the mixture simmer.
7. Once the baked squash has cooled, scoop the flesh out of its skin.
8. Add the cooked squash to the pot with the onions and carrots. Stir to combine all the ingredients and continue to simmer for a few more minutes.
9. If the consistency of the soup is too thick, you can add more coconut milk or water as needed.
10. Season the soup with salt, pepper, cinnamon, and turmeric according to your taste preferences. Adjust the spices to achieve the desired flavor.
11. Once all the flavors have melded together, blend the soup until it becomes smooth and creamy.
12. Ladle the creamy soup into serving bowls and garnish with toasted pumpkin seeds for added texture and flavor.

Enjoy this delightful squash soup with the comforting flavors of coconut milk and warming spices.

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

NF (Nut-Free)

V (Vegetarian)

VARIATIONS OF SQUASH SOUP:

1. Spiced Butternut Squash Soup: Use butternut squash instead of regular squash and add warming spices like nutmeg, cinnamon, and ginger. Garnish with a dollop of Greek yogurt and a sprinkle of ground cinnamon.
2. Roasted Garlic and Squash Soup: Roast a few cloves of garlic along with the squash and blend them together for a rich and aromatic flavor. Top with a drizzle of olive oil and freshly chopped parsley.
3. Curried Squash Soup: Add curry powder and a pinch of cayenne pepper for a spicy kick. Finish with a swirl of coconut milk or yogurt and a sprinkle of fresh cilantro.
4. Creamy Coconut Squash Soup: Increase the amount of coconut milk for an even creamier texture and tropical flavor. Top with toasted coconut flakes for added crunch.
5. Mexican-Style Squash Soup: Add diced tomatoes, black beans, and corn to the soup for a Mexican twist. Season with cumin, chili powder, and a squeeze of lime juice. Garnish with chopped cilantro and avocado slices.
6. Thai-inspired Squash Soup: Incorporate Thai flavors by adding red curry paste, lemongrass, and coconut milk. Garnish with fresh Thai basil and a few slices of red chili for a burst of heat.
7. Mediterranean Squash Soup: Mix in roasted red peppers, sun-dried tomatoes, and a handful of Kalamata olives. Season with oregano and basil, and drizzle with extra-virgin olive oil.
8. Gingered Squash Soup: Infuse the soup with the warming flavor of ginger by adding fresh grated ginger or ginger paste. Top with a swirl of honey and a sprinkle of ground cloves.