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.
Keyword: Roasted Summer Squash Soup
4cupsyellow squashcut into ~1" chunks
1/2plus 1/4 teaspoon cinnamon
113.6 ounce can coconut milk
1 1/2cupschicken or vegetable broth
sweetened coconut flakes and sunflower seeds for serving
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.
If you use reduced sodium broth, you may need to add additional salt.