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Roasted Summer Squash Soup. Yellow, summer squash roasted with cinnamon then mixed with coconut milk and spices, topped with coconut and sunflower seeds. Move over butternut squash soup, yellow squash can make a tasty soup too.
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5 from 8 votes

Roasted Summer Squash Soup

Roasted Summer Squash Soup. Yellow, summer squash roasted with cinnamon then mixed with coconut milk and spices, topped with coconut and sunflower seeds. Move over butternut squash soup, yellow squash can make a tasty soup too.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: Indian
Keyword: Roasted Summer Squash Soup
Servings: 8 servings
Calories: 135kcal

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

Instructions

  • 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