Butternut Squash Soup with a Paleo Kick

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

Ingredients 1 h {{adjustedServings}} servings 191 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 3

  1. 3 Ratings

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sue cunningham
12/25/2014

I should have read the reviews first.....2 T of cayenne is TOO much. I do like peppery soups so opted to go with original recipe. Now I'll have to dilute with yogurt and more stock and I think it will be good.

Juniper Gardner
10/21/2014

Tasted and adjusted spices as I usually do. Probably only used about 1 T of the cayenne pepper. Very good. I may try it with frozen squash next time to save on prep time.

chd
3/1/2014

too hot