Coconut Squash Soup

February 06, 2014

A creamy pumpkin or winter squash soup sweetened with coconut milk and dressed up with marshmallows. A fantastic breakfast soup! [And the kids don't have to know how good for them it is!]

1 squash the size of a big head. [Or about 6-8 cups pumpkin puree]
1 can coconut milk
1/4 cup brown sugar
Toasted Coconut marshmallows, cut in half

Cut the squash and take the seeds out. Roast the squash until very soft. Scoop the flesh out of the skin or peel the skins off and put the flesh into a blender. [Feed the skins to the chickens. Or...
See the full directions on my site

Nutritions

Calories
99

Sodium
74mg
3% DV

Fat
8g
12% DV

Protein
1.0g
2% DV

Carbs
7g
2% DV

Fiber
0.6000000000000001g
2% DV