Simmer up a light and tasty fall soup, made creamy with coconut milk and Greek yogurt.
Dutch oven heat oil over medium.
Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally.
Stir in the next six ingredients (through pepper).
Cook and stir 4 minutes.
Bring to boiling; reduce heat.
Simmer, covered, 20 to 25 minutes or until squash and carrot are tender, stirring occasionally.
Stir in coconut milk and brown sugar.
Serve soup topped with yogurt, pumpkin seeds, and, if desired, additional pumpkin pie spice.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
