Butternut Squash Soup with a Paleo Kick
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Heather Green
I've been experimenting with the Paleo lifestyle, and this is one of my creations. Enjoy!
Ingredients
2 tablespoons coconut oil, melted
1 onion, chopped
2 butternut squashes - peeled, seeded, and chopped
1 quart chicken broth
1/4 cup almond milk
2 tablespoons ground cinnamon
2 tablespoons cayenne pepper
2 tablespoons ground nutmeg
1 tablespoon honey
1 tablespoon ground ginger
1 avocado, chopped
1 tablespoon ground cinnamon, for garnish (optional)
1/2 cup chopped pecans (optional)
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.
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.
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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