Hello, I’m Elise. Today, we’re going to make paleo butternut squash soup with jalapeno recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Paleo butternut squash soup with jalapeno Recipe
Paleo butternut squash soup with jalapeno is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Paleo butternut squash soup with jalapeno is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have paleo butternut squash soup with jalapeno using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Paleo butternut squash soup with jalapeno:
- Take 6 cup butternut squash, cubed or 1 large
- Get 14 oz coconut milk
- Make ready 1 cup chicken stock
- Take 2 Granny Smith Apple, peeled, cored and chopped
- Make ready 2 medium carrots, peeled, chopped
- Make ready 2 jalapeno, seeded
- Get 6 oz , crisp and chopped
- Take 2 tsp paprika, smoked
- Take 1 salt
- Prepare 1 black pepper
Steps 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 .
- Salt and pepper to taste.
- Adapted from Paleopot.com recipe
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