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 caloriescarbohydrate: 28.6 gcholesterol: 1.7 mgfat: 9.2 gfiber: 6.8 gprotein: 3.3 gsaturatedFat: 3.2 gservingSize: -sodium: 333 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Soup with a Paleo Kick
Directions
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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.
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.
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.