Acorn squash and zucchini soup with coconut milk

Acorn squash is so incredibly sweet, it is delicious on its own! But pair it with another naturally sweet ingredient such as coconut milk and you get a wonderful combination of flavors and creamy textures. 

Ingredients (serves 6)

- 1 acorn squash, cut into wedges

- 3 zucchinis, sliced

- 1 onion

- 1 large potato, diced

- 1 large carrot, sliced

- 1 teaspoon nutmeg

- 250 ml coconut milk (or more, to taste)

- 3+1 Tablespoons extra virgin olive oil

- 1/2 cup toasted pumpkin seeds

- a handful fresh parsley

- salt and pepper, to taste

Brush the squash wedges with a little bit of olive oil and roast at 400F until fork tender. Using a spoon, remove flesh and reserve. Heat the remaining olive oil in a stockpot and sauté the onions until translucent. Add the potatoes and carrots and cook for 5 minutes longer, stirring often. Add the zucchini, acorn squash and enough water to cover the veggies, season with the salt, pepper and nutmeg and simmer until tender, about 30 minutes. Remove from heat and purée the soup using an immersion blender (or any blender available). Return soup to heat and gradually add in the coconut milk, to taste. Laddle soup into individual bowls and garnish with a spoonful of pumpkin seeds and a little bit of fresh parsley. Serve with your favorite bread and enjoy!