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- Preparing Time: 1 hour
- Total Time: -
- Served Person: 12
- 1 onion, chopped
- 1 tablespoon ground ginger
- 1 quart chicken broth
- 2 tablespoons ground cinnamon
- 1/2 cup chopped pecans (optional)
- 1 tablespoon honey
- 2 tablespoons cayenne pepper
- 1/4 cup almond milk
- 1 avocado, chopped
- 2 tablespoons coconut oil, melted
- 2 butternut squashes - peeled, seeded, and chopped
- 2 tablespoons ground nutmeg
- 1 tablespoon ground cinnamon, for garnish (optional)
- Carbohydrate 28.6
- Cholesterol 2
- Fat 9.2
- Protein 3.3
- Sodium 333
- Calories 191 calories;
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. 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.
