Hello, I am Elise. Today, I’m gonna show you how to make paleo butternut squash soup with jalapeno recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little 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 recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Paleo butternut squash soup with jalapeno is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have paleo butternut squash soup with jalapeno using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Paleo butternut squash soup with jalapeno:
- Prepare 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
- Make ready 2 medium carrots, peeled, chopped
- Get 2 jalapeno, seeded
- Make ready 6 oz , crisp and chopped
- Prepare 2 tsp paprika, smoked
- Make ready 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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