Butternut Squash Soup with a Paleo Kick recipe

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Ingredients

2 tablespoons coconut oil, melted
1 onion, chopped
2 butternut squashes - peeled, seeded, and chopped
1 quart chicken broth
¼ cup almond milk
2 tablespoons ground cinnamon
2 tablespoons cayenne pepper
2 tablespoons ground nutmeg
1 tablespoon honey
1 tablespoon ground ginger
1 avocado, chopped
1 tablespoon ground cinnamon, for garnish
½ cup chopped pecans

Nutrition Info

190.6 calories
carbohydrate: 28.6 g
cholesterol: 1.7 mg
fat: 9.2 g
fiber: 6.8 g
protein: 3.3 g
saturatedFat: 3.2 g
servingSize: -
sodium: 333 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt coconut oil in a large pot over medium heat. Cook and stir onion in the hot coconut oil until golden brown, 7 to 10 minutes.

  2. Stir squash, chicken broth, almond milk, cinnamon, cayenne pepper, nutmeg, honey, and ginger together in the pot with the onion, bring to a boil and cook until the squash is fork-tender, about 30 minutes.

  3. Puree soup with an immersion blender. Add avocado in small batches, pureeing each before adding the next. Garnish servings with additional cinnamon and chopped pecans.

Recipe Yield

12 cups

Recipe Note

I've been experimenting with the Paleo lifestyle, and this is one of my creations. Enjoy!

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