Paleo butternut squash soup with jalapeno
Paleo butternut squash soup with jalapeno

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, paleo butternut squash soup with jalapeno. It is one of my favorites. 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 popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Paleo butternut squash soup with jalapeno is something which I have loved my entire life. They are nice and they look wonderful.

Your daily value may be higher or lower depending on your calorie needs. Add garlic, ginger, jalapeƱo, and salt. Mixed with fresh and crispy apple noodles, zippy red onion noodles (so much noodle, so little time,) drizzled with maple syrup, bursting with Hi-I'm-Autumn-and-I-taste-like-WHOA spices: cinnamon, ginger and allspice, PLUSPLUSPLUS that SURPRISE curry powder that makes its appearance at the very last second leaving your taste buds being all "HOLD.

To get started with this particular 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:
  1. Take 6 cup butternut squash, cubed or 1 large
  2. Prepare 14 oz coconut milk
  3. Make ready 1 cup chicken stock
  4. Prepare 2 Granny Smith Apple, peeled, cored and chopped
  5. Make ready 2 medium carrots, peeled, chopped
  6. Make ready 2 jalapeno, seeded
  7. Prepare 6 oz bacon, crisp and chopped
  8. Take 2 tsp paprika, smoked
  9. Make ready 1 salt
  10. Get 1 black pepper

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.

Steps to make Paleo butternut squash soup with jalapeno:
  1. Combine to 7 ingredients in a stock pot, cook on low heat for 4 to 6 hours.
  2. 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.
  3. Garnish with jalapeno rounds, paprika and bacon.
  4. Salt and pepper to taste.
  5. Adapted from Paleopot.com recipe

A healthy, flavorful soup that is a fall and winter favorite. Learn how to make homemade butternut squash soup with this easy recipe. This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Mix together, coating the squash well. Spread out on a rimmed baking sheet.

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