Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

Ingredients

• 1 acorn squash
• 1 medium pumpkin
• 2 large sweet potatoes
• 2 (14 ounce) cans coconut milk
• 2 (14.5 ounce) cans chicken broth
• Salt to taste
• Ground black pepper to taste
• 1 lime, juiced
• 1 pinch ground ginger, or to taste

Directions

Preheat an oven to 375 degrees F (190 degrees C).

Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.

Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.

Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.

Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.