Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, paleo butternut squash soup with jalapeno. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Paleo butternut squash soup with jalapeno is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Paleo butternut squash soup with jalapeno is something that I have loved my whole life.
An immersion blender is ideal for this. Paleo butternut squash soup with jalapeno Step By Step. An immersion blender is ideal for this. Here is how you do it.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
- Get 6 cup butternut squash, cubed or 1 large
- Prepare 14 oz coconut milk
- Make ready 1 cup chicken stock
- Prepare 2 Granny Smith Apple, peeled, cored and chopped
- Take 2 medium carrots, peeled, chopped
- Prepare 2 jalapeno, seeded
- Make ready 6 oz bacon, crisp and chopped
- Make ready 2 tsp paprika, smoked
- Get 1 salt
- Prepare 1 black pepper
Instructions Heat olive oil in a pan over medium heat. Sauté squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent. Add vegetable stock, salt, and pepper to the pan. 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.
Instructions 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
Add vegetable stock, salt, and pepper to the pan. 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. Here is how you do that. Add the sage, chicken stock and white wine, bring to a boil and add the squash.
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