Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
Pumpkin, acorn squash, and sweet potatoes are mashed together in this silky and satisfying soup.

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.