Butternut Squash Soup with a Paleo Kick

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!"
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1 h servings 191 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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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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.


  • 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.


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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 ...

I had such high hopes for this recipe, but it was completely inedible. My only explanation was that maybe the recipe was written incorrectly for the cayenne pepper measurement. As the other revi...

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

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