Hello, I am Marie. Today, we’re going to prepare paleo butternut squash soup with jalapeno recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will 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 favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Paleo butternut squash soup with jalapeno is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Take 6 cup butternut squash, cubed or 1 large
- Get 14 oz coconut milk
- Get 1 cup chicken stock
- Make ready 2 Granny Smith Apple, peeled, cored and chopped
- Make ready 2 medium carrots, peeled, chopped
- Prepare 2 jalapeno, seeded
- Take 6 oz , crisp and chopped
- Take 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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