Hello, I am Elise. Today, we’re going to prepare paleo butternut squash soup with jalapeno recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. 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 well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Paleo butternut squash soup with jalapeno is something that I have loved my entire life. They’re nice and they look fantastic.
To bewith this particular recipe, we must first prepare a few ingredients. You can have paleo butternut squash soup with jalapeno using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Paleo butternut squash soup with jalapeno:
- Get 6 cup butternut squash, cubed or 1 large
- Take 14 oz coconut milk
- Get 1 cup chicken stock
- Get 2 Granny Smith Apple, peeled, cored and chopped
- Make ready 2 medium carrots, peeled, chopped
- Take 2 jalapeno, seeded
- Prepare 6 oz , crisp and chopped
- Make ready 2 tsp paprika, smoked
- Get 1 salt
- Get 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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