Hello, I’m Kate. Today, we’re going to make paleo butternut squash soup with jalapeno recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little 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 meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Paleo butternut squash soup with jalapeno is something that I’ve loved my whole life.
To bewith this recipe, we must first prepare a few ingredients. You can cook 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:
- Make ready 6 cup butternut squash, cubed or 1 large
- Take 14 oz coconut milk
- Take 1 cup chicken stock
- Make ready 2 Granny Smith Apple, peeled, cored and chopped
- Prepare 2 medium carrots, peeled, chopped
- Get 2 jalapeno, seeded
- Get 6 oz , crisp and chopped
- Get 2 tsp paprika, smoked
- Make ready 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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