Paleo butternut squash soup with jalapeno. This is one of my favorites. I make it all the time because it's delicious, but also because it's so easy to prepare. You probably have had butternut squash soup in the past, but this one, adapted to the Paleo lifestyle, is particularly interesting with its coconut milk base.
It's made simple and fast in the Instant Pot for a quick healthy comforting meal. After years of canned soups as a kid I just had a bad association with soups. Salty, flavorless, and all around boring - does this sound familiar. You can have Paleo butternut squash soup with jalapeno using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Paleo butternut squash soup with jalapeno
- You need 6 cup of butternut squash, cubed or 1 large.
- Prepare 14 oz of coconut milk.
- It's 1 cup of chicken stock.
- Prepare 2 of Granny Smith Apple, peeled, cored and chopped.
- It's 2 medium of carrots, peeled, chopped.
- You need 2 of jalapeno, seeded.
- It's 6 oz of bacon, crisp and chopped.
- You need 2 tsp of paprika, smoked.
- Prepare 1 of salt.
- Prepare 1 of black pepper.
It is the most delicious butternut squash soup I have EVER had. And I've had a lot of butternut squash soup recipes. One of my favorite things about this paleo roasted butternut squash soup recipe is that the oven does all the work for you! And I barely have to do any chopping.
Paleo butternut squash soup with jalapeno instructions
- 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.
This paleo butternut squash soup is a rich, creamy comfort food that's often loaded with milk or heavy cream and butter. Our version of this tasty treat uses While ghee (or clarified butter) is still a dairy product, some people find it easier to digest than butter because the proteins (casein and whey) and. 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. This butternut squash soup gets its creaminess from almond milk and avocado. Puree the soup with imersion blender until smooth, Stir in cream and adjust seasonings to taste.
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