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We hope you got insight from reading it, now let’s go back to paleo butternut squash soup with jalapeno recipe. You can have paleo butternut squash soup with jalapeno using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Paleo butternut squash soup with jalapeno:
- Take 6 cup butternut squash, cubed or 1 large
- Get 14 oz coconut milk
- Prepare 1 cup chicken stock
- Take 2 Granny Smith Apple, peeled, cored and chopped
- You need 2 medium carrots, peeled, chopped
- Prepare 2 jalapeno, seeded
- You need 6 oz bacon, crisp and chopped
- Provide 2 tsp paprika, smoked
- Use 1 salt
- Use 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 bacon.
- Salt and pepper to taste.
- Adapted from Paleopot.com recipe
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