Butternut squash soup with a kick

    Butternut squash soup with a kick


    1 person made this

    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!

    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)

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    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 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.
    3. Puree soup with hand blender. Add avocado in small batches, pureeing each before adding the next. Garnish servings with additional cinnamon and chopped pecans.
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