Hi, I am Kate. Today, I’m gonna show you how 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’m gonna make it a little bit tastier. 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 recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Paleo butternut squash soup with jalapeno is something that I have loved my entire life.
To bewith this 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 cook that.
The ingredients needed to make Paleo butternut squash soup with jalapeno:
- Prepare 6 cup butternut squash, cubed or 1 large
- Prepare 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
- Take 2 jalapeno, seeded
- Make ready 6 oz , crisp and chopped
- Make ready 2 tsp paprika, smoked
- Prepare 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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