Butternut Squash Soup with a Paleo Kick Recipe - Allrecipes.com
  • READY IN 1 hr

Butternut Squash Soup with a Paleo Kick

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

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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Reviews More Reviews

Dec 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.

 
Oct 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.

 

3 Ratings

Mar 01, 2014

too hot

 

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Nutrition

  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 333 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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