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

1. 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.
2. 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.
3. 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.