Hello, I am Joana. Today, we’re going to make paleo butternut squash soup with jalapeno recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look 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 favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Paleo butternut squash soup with jalapeno is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Get 6 cup butternut squash, cubed or 1 large
- Get 14 oz coconut milk
- Make ready 1 cup chicken stock
- Get 2 Granny Smith Apple, peeled, cored and chopped
- Take 2 medium carrots, peeled, chopped
- Make ready 2 jalapeno, seeded
- Get 6 oz , crisp and chopped
- Make ready 2 tsp paprika, smoked
- Get 1 salt
- Take 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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