Creamy Low Carb Paleo Butternut Squash Soup Recipe with Coconut Milk

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Avocado oil

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  6 cloves, minced or 18g

• Thyme

  Fresh

  2 tbsp or 5g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  13 ½ oz or 383g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

Directions

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
2. Place the butternut squash halves open side up onto the baking sheet. Drizzle with a tablespoon of avocado oil. Sprinkle with sea salt and black pepper. Flip over, face down.
3. Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily.
4. When the squash is about 30 minutes into roasting, heat the remaining tablespoon of avocado oil in a large pot over medium heat. Add the minced garlic, cinnamon, nutmeg and thyme. Saute for about a minute, until fragrant.
5. Add the broth and coconut milk. Simmer for about 20 minutes, or until the squash is done.
6. Scoop the squash out of the shells into the soup. Use an immersion blender to puree until smooth.