Lunch: Butternut Squash Soup with a Paleo Kick

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

This recipe includes fertility superfoods such as:

Cinnamon, Honey

Health and fertility benefits of Butternut Squash Soup with a Paleo Kick

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

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)

Instructions

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.

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