BUTTERNUT SQUASH SOUP WITH A PALEO KICK

Butternut Squash Soup with a Paleo Kick image

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

Provided by Heather Green

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 333 mg, Sugar 7.3 g