butternut-squash-soup-with-a-paleo-kick

Butternut Squash Soup with a Paleo Kick

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Heather Green
Recipe by  Heather Green

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

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Ingredients

Adjust Servings

Original recipe yields 12 cups

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.

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too hot

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 191 cal
  • 10%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 28.6 g
  • 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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