Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, paleo butternut squash soup with jalapeno. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Paleo butternut squash soup with jalapeno is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Paleo butternut squash soup with jalapeno is something which I have loved my whole life. They are fine and they look wonderful.
The ingredients are quite simple: a squash, an apple, an onion, and carrots. A little bit of tartness from the green apple balances the sweetness of the squash, with some heat added by chili powder. This smooth-and-spicy butternut squash soup becomes a quick weeknight dinner when you use packages of peeled and cut squash, sold in the produce aisle of most grocery stores.
To begin with this particular recipe, we must prepare a few components. You can have paleo butternut squash soup with jalapeno using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Paleo butternut squash soup with jalapeno:
- Get 6 cup butternut squash, cubed or 1 large
- Prepare 14 oz coconut milk
- Get 1 cup chicken stock
- Take 2 Granny Smith Apple, peeled, cored and chopped
- Prepare 2 medium carrots, peeled, chopped
- Prepare 2 jalapeno, seeded
- Make ready 6 oz bacon, crisp and chopped
- Take 2 tsp paprika, smoked
- Get 1 salt
- Make ready 1 black pepper
You probably have had butternut squash soup in the past, but this one, adapted to the Paleo lifestyle, is particularly interesting with its coconut milk base. This paleo butternut squash soup recipe is so comforting for fall and winter! And, low carb butternut squash soup is one of the easiest ways to enjoy butternut squash on a low carb diet. Basically, it's manageable if you make the soup thin enough.
Instructions to make Paleo butternut squash soup with jalapeno:
- Combine to 7 ingredients in a stock pot, cook on low heat for 4 to 6 hours.
- Blend or puree after 4 - 6 hours. An immersion blender is ideal for this. If you don?t have one, let your mix cool before transferring it to a blender or food processor.
- Garnish with jalapeno rounds, paprika and bacon.
- Salt and pepper to taste.
- Adapted from Paleopot.com recipe
Easily made in your crockpot, instant pot or on the stove! Wholesome ingredients - Typically butternut squash soup is loaded with lots of funky ingredients, heavy cream and loads of cheese. Fresh ginger and jalapeno pepper spice up this silky soup. Sour cream and fresh thyme cool it down. Reviews for: Photos of Butternut Squash Soup with a Kick.
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