Butternut Squash Soup with a Paleo Kick

Butternut Squash Soup with a Paleo Kick
  • 2 tablespoons coconut oil, melted
  • 1 onion, chopped
  • 2 butternut squashes - peeled, seeded, and chopped
  • 1 quart chicken broth
  • 1/4 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 (optional)
  • 1/2 cup chopped pecans (optional)


  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.

04/08/2018
Butternut Squash Soup with a Paleo Kick, recipe PT15M PT1H 5 455 calories

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