About this recipe: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!
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)
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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.