Butternut squash soup with a kick

    Butternut squash soup with a kick

    (10)
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    1hr


    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!

    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 

    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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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (10)

    by
    1

    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)

    by
    0

    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)

    by
    0

    3stars because spices need adjusted. I liked it but even after reading others comments regarding spices and adjusting down by half on the cayenne. And cinnamon it was still too hot. I'm wondering if the original recipe meant to say teaspoonful instead of tablespoons? I'll try that next time. I did add a quarter teaspoon each cumin and turmeric because I like them. I like the added creaminess and health benefits of the avocado. I subbded coconut milk for the almond milk. I'd make it again.  -  23 Oct 2016  (Review from Allrecipes US | Canada)

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