Cream of Squash Soup Recipe

Heat oil in a pot over medium-high heat. Sauté onions, garlic, ginger, turmeric, cumin, cinnamon, salt, and pepper for 3 to 5 minutes.

Add squash, root vegetables, water, and more salt. Increase heat to high; bring to a boil. Lower heat and simmer until vegetables are fork-tender, about 10 to 15 minutes.

Transfer mixture to a blender and purée until smooth.

Return mixture to the pot and stir in coconut milk. Bring to a simmer over medium-high heat. Add water if soup is too thick.

Remove from heat and stir in calamansi juice. Season with salt and pepper. Garnish with chili powder, if desired, and coconut milk. Serve with toasted bread slices, if desired.