Ambercup squash and coconut milk soup
½ ambercup squash (if using a large one)
1 can (13.5 oz) coconut milk - preferably organic and unsweetened
2 cups low-sodium chicken broth (I used instant)
1 tsp ground cinnamon (optional)
Start with roasting the squash: after removing all strings and seeds, add ½ cup of water in a baking pan with lid and bake until it becomes soft. It takes about 1 hour. When done, scoop out the pumpkin.
Throw half the squash, coconut milk, chicken broth and cinnamon (if using) in a blender and blitz until smooth
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I don't think I invented anything, but this recipe just came to me while shopping at the organic food store the other day. It's really easy to throw together, at least after you roasted the squash.