Butternut Squash Soup with a Paleo Kick Recipe

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.