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| Butternut Squash Soup with a Paleo Kick |
"I've been experimenting with the Paleo way of life, and that is considered one of my creations. Enjoy!"
Ingredients :
- 2 tablespoons coconut oil, melted
- 1 onion, chopped
- 2 butternut squashes - peeled, seeded, and chopped
- 1 quart chook broth
- 1/4 cup almond milk
- 2 tablespoons floor cinnamon
- 2 tablespoons cayenne pepper
- 2 tablespoons floor nutmeg
- 1 tablespoon honey
- 1 tablespoon floor ginger
- 1 avocado, chopped
- 1 tablespoon ground cinnamon, for garnish (optional)
- half of cup chopped pecans (optional)
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H |
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- Melt coconut oil in a big pot over medium warmth. Cook and stir onion inside the hot coconut oil until golden brown, 7 to 10 minutes.
- Stir squash, hen broth, almond milk, cinnamon, cayenne pepper, nutmeg, honey, and ginger together in the pot with the onion; carry to a boil and cook dinner until the squash is fork-smooth, approximately 30 minutes.
- Puree soup with an immersion blender. Add avocado in small batches, pureeing each earlier than adding the next. Garnish servings with additional cinnamon and chopped pecans.
Notes :
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