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

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
12
Yield:
12 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

191 calories; protein 3.3g 7% DV; carbohydrates 28.6g 9% DV; fat 9.2g 14% DV; cholesterol 1.7mg 1% DV; sodium 333mg 13% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2015
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 contrary. I sautéed the squash with the onion too. I used a pressure cooker to speed things up and needed to add more broth in the end because it was so thick. I do believe this is why the amount of cayenne wasn't a problem. I garnished with avocado and smoked paprika. Thank you for this keeper recipe. Read More
(2)

Most helpful critical review

Rating: 2 stars
12/25/2014
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. Read More
(2)
12 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 5
Rating: 2 stars
12/25/2014
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. Read More
(2)
Rating: 5 stars
09/15/2015
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 contrary. I sautéed the squash with the onion too. I used a pressure cooker to speed things up and needed to add more broth in the end because it was so thick. I do believe this is why the amount of cayenne wasn't a problem. I garnished with avocado and smoked paprika. Thank you for this keeper recipe. Read More
(2)
Rating: 4 stars
10/22/2014
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. Read More
(1)
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Rating: 1 stars
01/12/2020
Someone please fix this recipe! 2 Tablespoons of cayenne pepper? I should have read some of the reviews before making this blindly dumping enough hot spices to ruin it. I wasted time and ingredients. Read More
Rating: 1 stars
10/13/2016
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. Read More
Rating: 1 stars
03/01/2014
too hot Read More
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Rating: 3 stars
08/28/2016
The taste was awesome but I put in 1/2 teaspoon and it was still a bit too spicy. Read More
Rating: 5 stars
02/26/2018
Everyone liked it so good for you too! Read More
Rating: 3 stars
01/06/2017
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. Read More
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