Butternut Squash Soup with a Paleo Kick

• 2 tablespoons coconut oil, melted
• 1 onion, chopped
• 2 butternut squashes - peeled, seeded, and chopped
• 1 quart chicken broth
• 1/4 cup almond milk
• 2 tablespoons ground cinnamon
• 2 tablespoons cayenne pepper
• 2 tablespoons ground nutmeg
• 1 tablespoon honey
• 1 tablespoon ground ginger
• 1 avocado, chopped
• 1 tablespoon ground cinnamon, for garnish (optional)
• 1/2 cup chopped pecans (optional)

1. Melt coconut oil in a large pot over medium heat.
2. Cook and stir onion in the hot coconut oil until golden brown, 7 to 10 minutes.
3. 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.
4. Puree soup with an immersion blender.
5. Add avocado in small batches, pureeing each before adding the next.
6. Garnish servings with additional cinnamon and chopped pecans.

coconut oil, onion, butternut, chicken broth, almond milk, ground cinnamon, cayenne pepper, ground nutmeg, honey, ground ginger, avocado, ground cinnamon, pecans

Taken from allrecipes.com/recipe/butternut-squash-soup-with-a-paleo-kick/ (may not work)