Ingredients Jump to Instructions ↓

  1. 1 acorn squash

  2. 1 medium pumpkin

  3. 2 large sweet potatoes

  4. 2 (14 ounce) cans coconut milk

  5. 2 (14 1/2 ounce) cans chicken broth salt to taste ground black pepper to taste

  6. 1 lime, juiced

  7. 1 pinch ground ginger, or to taste

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 375 degrees F (190 degrees C). Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potato in aluminum foil. Place squash, pumpkin, and sweet potato 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.


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