Butternut Squash Soup With A Paleo Kick Food

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BUTTERNUT SQUASH SOUP WITH A KICK



Butternut Squash Soup with a Kick image

A great soup to warm you up in a hurry. Great any time of year. You can play with the volumes of jalapeno and ginger and sour cream, to whatever you like. You can vary the amount of sour cream you add depending on how 'hot' you want the soup to taste.

Provided by davey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno pepper, seeded and diced
1 (2 pound) butternut squash - peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
½ cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
  • Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 32.4 g, Cholesterol 46.8 mg, Fat 21 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 13.9 g, Sodium 414.5 mg, Sugar 13.8 g

BUTTERNUT SQUASH SOUP WITH A PALEO KICK



Butternut Squash Soup with a Paleo Kick image

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

Provided by Heather Green

Categories     Butternut Squash Soup

Time 1h

Yield 12

Number Of Ingredients 13

2 tablespoons coconut oil, melted
1 onion, chopped
2 butternut squashes - peeled, seeded, and chopped
1 quart chicken broth
¼ 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
½ cup chopped pecans

Steps:

  • 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.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 28.6 g, Cholesterol 1.7 mg, Fat 9.2 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 3.2 g, Sodium 333 mg, Sugar 7.3 g

BUTTERNUT SQUASH SOUP WITH A PALEO KICK



Butternut Squash Soup with a Paleo Kick image

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

Provided by Heather Green

Categories     Butternut Squash Soup

Time 1h

Yield 12

Number Of Ingredients 13

2 tablespoons coconut oil, melted
1 onion, chopped
2 butternut squashes - peeled, seeded, and chopped
1 quart chicken broth
¼ 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
½ cup chopped pecans

Steps:

  • 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.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 28.6 g, Cholesterol 1.7 mg, Fat 9.2 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 3.2 g, Sodium 333 mg, Sugar 7.3 g

BUTTERNUT SQUASH SOUP WITH A PALEO KICK



Butternut Squash Soup with a Paleo Kick image

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

Provided by Heather Green

Categories     Butternut Squash Soup

Time 1h

Yield 12

Number Of Ingredients 13

2 tablespoons coconut oil, melted
1 onion, chopped
2 butternut squashes - peeled, seeded, and chopped
1 quart chicken broth
¼ 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
½ cup chopped pecans

Steps:

  • 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.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 28.6 g, Cholesterol 1.7 mg, Fat 9.2 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 3.2 g, Sodium 333 mg, Sugar 7.3 g

BUTTERNUT SQUASH SOUP WITH A KICK



Butternut Squash Soup With a Kick image

Make and share this Butternut Squash Soup With a Kick recipe from Food.com.

Provided by CaliforniaJan

Categories     Vegetable

Time 55m

Yield 7 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 onion, diced
2 teaspoons fresh ginger, grated
1 jalapeno pepper, seeded and diced
1 (2 lb) butternut squash, peeled, seeded, and cubed
1 (14 1/2 ounce) can chicken broth
1 (12 fluid ounce) can low fat evaporated milk (regular if you prefer)
1/2 cup light coconut milk (can use regular if you prefer)
1 tablespoon sugar substitute (or white sugar if you like)
salt and black pepper
1/2 cup light sour cream (optional)
1 tablespoon chopped fresh thyme (to taste)

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
  • Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more.
  • Using a stick blender, puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve. (If you don't have a stick blender, a regular blender works just fine but takes a bit more time.).

Nutrition Facts : Calories 183.2, Fat 7.9, SaturatedFat 4.7, Cholesterol 24.4, Sodium 285.5, Carbohydrate 24, Fiber 3, Sugar 5, Protein 6.5

BUTTERNUT SQUASH SOUP WITH A PALEO KICK



Butternut Squash Soup with a Paleo Kick image

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

Provided by Heather Green

Categories     Butternut Squash Soup

Time 1h

Yield 12

Number Of Ingredients 13

2 tablespoons coconut oil, melted
1 onion, chopped
2 butternut squashes - peeled, seeded, and chopped
1 quart chicken broth
¼ 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
½ cup chopped pecans

Steps:

  • 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.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 28.6 g, Cholesterol 1.7 mg, Fat 9.2 g, Fiber 6.8 g, Protein 3.3 g, SaturatedFat 3.2 g, Sodium 333 mg, Sugar 7.3 g

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