Butternut squash soup with a kick
This paleo squash soup gets its creaminess from almond milk and avocado. It gets a spicy kick from cayenne pepper. Add less cayenne if you don't like it too hot!
Ingredients
Serves: 12
- 2 tablespoons coconut oil, melted
- 1 onion, chopped
- 2 butternut squashes - peeled, seeded, and chopped
- 1L chicken stock
- 60ml almond milk
- 2 tablespoons ground cinnamon
- 2 tablespoons cayenne pepper, or to taste
- 2 tablespoons ground nutmeg
- 1 tablespoon honey
- 1 tablespoon ground ginger
- 1 avocado, chopped
- 1 tablespoon ground cinnamon for garnish (optional)
- 55g chopped pecans (optional)
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- 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 stock, almond milk, cinnamon, cayenne pepper, nutmeg, honey and ginger together in the pot with the onion; bring to the boil and cook until the squash is fork-tender, about 30 minutes.
- Puree soup with hand blender. Add avocado in small batches, pureeing each before adding the next. Garnish servings with additional cinnamon and chopped pecans.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(11)
Reviews in English (11)
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. - 25 Dec 2014 (Review from Allrecipes US | Canada)
This is the 1st time I made it so I followed the directions to the "T". Oh my stars, was it ever hot, hot, hot. I'll try it again but with only 1/3 of the spices.. When they said kick, they meant it. - 05 Jan 2017 (Review from Allrecipes US | Canada)