Spicy Creamy Squash Soup

vegan, gluten-free, soup

1 tbs olive oil
2 cloves garlic, finely chopped
¼ tsp crushed chili pepper or cayenne pepper
2 cups acorn squash puree (store-bought or homemade)
1½ cups water
¼ cup coconut cream
1/8 tsp cinnamon powder
1 tsp salt
(Optional)1 tbs roasted squash kernels or pumpkin kernels

1. Heat olive oil in a saucepan over high heat. Add garlic and chili pepper. Stir constantly until fragrant but not browned.
2. Add the acorn squash puree and water. Bring to a boil over medium heat then simmer over low heat for 3 minutes. Stir occasionally to mix well.
3. Add coconut cream (save 1 tbs for garnishing), cinnamon powder, and salt. Simmer over low heat for 1 minute.
4. Remove from heat. Garnish with the rest of coconut cream and squash seed kernels before serving.

View the full recipe at Light Orange Bean →