Butternut Squash Soup with a Paleo Kick

Butternut Squash Soup with a Paleo Kick

Heather Green

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

Ingredients

1 h servings 191 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Butternut squash and avocado go so well together. In my house we have a love/hate relationship with coconut oil, I love it, everyone else hates it. But here, no one complained, quite the contrar...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive
Newest

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 ...

3stars because spices need adjusted. I liked it but even after reading others comments regarding spices and adjusting down by half on the cayenne. And cinnamon it was still too hot. I'm wonderin...

Epic fail. Spent several hours trying to fix the heat. Was trying to make this for dinner guests and had to make a last minute run to Costco to save the night. Way, way too much cayenne.

The taste was awesome, but I put in 1/2 teaspoon and it was still a bit too spicy.

I only put in put in about 1 1/2 teaspoons opf the cayenne. It was still too hot. To salvage it, I added 1 more avocado, about 3/4 cup lime juice and another 32 ounces of broth. This brought the...

I had such high hopes for this recipe, but it was completely inedible. I'm so mad at myself for not reading the reviews first.

Butternut squash and avocado go so well together. In my house we have a love/hate relationship with coconut oil, I love it, everyone else hates it. But here, no one complained, quite the contrar...

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.

too hot

Other stories that may interest you