Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, paleo butternut squash soup with jalapeno. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Paleo butternut squash soup with jalapeno. 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.
Paleo butternut squash soup with jalapeno is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Paleo butternut squash soup with jalapeno is something which I have loved my whole life. They’re fine and they look fantastic.
To get started 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 can achieve that.
The ingredients needed to make Paleo butternut squash soup with jalapeno:
- Get 6 cup butternut squash, cubed or 1 large
- Prepare 14 oz coconut milk
- Take 1 cup chicken stock
- Get 2 Granny Smith Apple, peeled, cored and chopped
- Prepare 2 medium carrots, peeled, chopped
- Make ready 2 jalapeno, seeded
- Prepare 6 oz bacon, crisp and chopped
- Take 2 tsp paprika, smoked
- Prepare 1 salt
- Prepare 1 black pepper
The natural sweetness of the butternut squash combined with a few tablespoons of brown sugar or coconut sugar cut through the spice of the onion and jalapeno and make it quite mild in heat. The cream also cools down the heat level and makes the soup velvety smooth. Puree the soup** (see below) Add salt and black pepper to taste, and stir well into the pureed soup. Ladle the pureed soup into bowls and garnish with a large spoon of sour cream to serve. **To puree the soup, if possible, use a stick/immersion blender.
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 bacon.
- Salt and pepper to taste.
- Adapted from Paleopot.com recipe
Easily made in your crockpot, instant pot or on the stove! Super creamy and rich - this is a soup recipe everyone will love! As an Amazon Associate I earn from qualifying purchases. Use more squash and less broth. This is the most common, obvious method.
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