Paleo butternut squash soup with jalapeno
Paleo butternut squash soup with jalapeno

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, paleo butternut squash soup with jalapeno. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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. It's made simple and fast in the Instant Pot for a quick healthy comforting meal. After years of canned soups as a kid I just had a bad association with soups.

Paleo butternut squash soup with jalapeno is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Paleo butternut squash soup with jalapeno is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first 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 it.

The ingredients needed to make Paleo butternut squash soup with jalapeno:
  1. Take 6 cup butternut squash, cubed or 1 large
  2. Make ready 14 oz coconut milk
  3. Get 1 cup chicken stock
  4. Make ready 2 Granny Smith Apple, peeled, cored and chopped
  5. Take 2 medium carrots, peeled, chopped
  6. Make ready 2 jalapeno, seeded
  7. Prepare 6 oz bacon, crisp and chopped
  8. Make ready 2 tsp paprika, smoked
  9. Take 1 salt
  10. Take 1 black pepper

Sour cream and fresh thyme cool it down. Reviews for: Photos of Butternut Squash Soup with a Kick. 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.

Instructions to make Paleo butternut squash soup with jalapeno:
  1. Combine to 7 ingredients in a stock pot, cook on low heat for 4 to 6 hours.
  2. 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.
  3. Garnish with jalapeno rounds, paprika and bacon.
  4. Salt and pepper to taste.
  5. Adapted from Paleopot.com recipe

Basically, it's manageable if you make the soup thin enough. This is one of my favorites. I make it all the time because it's delicious, but also because it's so easy to prepare. 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. It is the most delicious butternut squash soup I have EVER had.

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