Roasted Summer Squash Soup
We are using our September fresh, Lemon Drop Squash for this recipe!
Ingredients
yellow squash: 4 cups, cut into 1" chunks
cinnamon: 1/2 + 1/4 tsp
coconut milk: 1, 13.6 ounce can
chicken or vegetable broth: 1 & 1/2 cups
nutmeg: 1/4 tsp
honey: 1 Tbsp
turmeric: 1 tsp
salt: 1/2 tsp
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.
Recipe was originally posted on Sugar Spices Life