Butternut Squash Soup with a Paleo Kick

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
  • + 6 more ingredients
    • 2 tablespoons ground nutmeg
    • 1 tablespoon honey
    • 1 tablespoon ground ginger
    • 1 avocado, chopped
    • 1 tablespoon ground cinnamon, for garnish
    • ½ cup chopped pecans

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 t...

View full recipe at SpringPad

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