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Butternut Squash Soup with a Paleo Kick

Rated as 2.64 out of 5 Stars

"I've been experimenting with the Paleo lifestyle, and this is one of my creations. Enjoy!"
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Ingredients

1 h servings 191 cals
Original recipe yields 12 servings (12 cups)

Directions

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  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 broth, almond milk, cinnamon, cayenne pepper, nutmeg, honey, and ginger together in the pot with the onion; bring to a boil and cook until the squash is fork-tender, about 30 minutes.
  3. Puree soup with an immersion blender. Add avocado in small batches, pureeing each before adding the next. Garnish servings with additional cinnamon and chopped pecans.

Nutrition Facts


Per Serving: 191 calories; 9.2 g fat; 28.6 g carbohydrates; 3.3 g protein; 2 mg cholesterol; 333 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Butternut squash and avocado go so well together. In my house we have a love/hate relationship with coconut oil, I love it, everyone else hates it. But here, no one complained, quite the contrar...

Most helpful critical review

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 ...

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Butternut squash and avocado go so well together. In my house we have a love/hate relationship with coconut oil, I love it, everyone else hates it. But here, no one complained, quite the contrar...

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 ...

Tasted and adjusted spices as I usually do. Probably only used about 1 T of the cayenne pepper. Very good. I may try it with frozen squash next time to save on prep time.

Everyone liked it, so good for you too!

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 me...

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 wonderin...

Epic fail. Spent several hours trying to fix the heat. Was trying to make this for dinner guests and had to make a last minute run to Costco to save the night. Way, way too much cayenne.

The taste was awesome, but I put in 1/2 teaspoon and it was still a bit too spicy.

I only put in put in about 1 1/2 teaspoons opf the cayenne. It was still too hot. To salvage it, I added 1 more avocado, about 3/4 cup lime juice and another 32 ounces of broth. This brought the...