Butternut Squash Soup with a Paleo Kick

Name: Butternut Squash Soup with a Paleo Kick
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters almond milk; 1 avocado, chopped; 2 Tbsps cayenne pepper; 946 milliliters chicken broth; 2 Tbsps coconut oil, melted; 1 Tbsp ground cinnamon, for garnish (optional); 1 Tbsp ground ginger; 2 Tbsps ground nutmeg; 1 Tbsp honey; 1 onion, chopped; 118 milliliters chopped pecans (optional); 2 butternut squashes - peeled, seeded, and chopped

Butternut Squash Soup with It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up honey, avocado, butternut squashes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

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.

Ingredients you will need

Coconut Oil

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Cayenne Pepper