Paleo butternut squash soup with jalapeno

Name: Paleo butternut squash soup with jalapeno
Total time: 14400 s
Yield: 4 servings
Cuisine: American
Ingredients: 6 cup butternut squash, cubed or 1 large; 14 oz coconut milk; 1 cup chicken stock; 2 Granny Smith Apple, peeled, cored and chopped; 2 medium carrots, peeled, chopped; 2 jalapeno, seeded; 6 oz bacon, crisp and chopped; 2 tsp paprika, smoked; 1 salt; 1 black pepper

vicki.m.james @cook_3947530

Penfield, New York

Paleo butternut squash soup with jalapeno

vicki.m.james @cook_3947530

Saved

Ingredients

4 hours

4 servings

6 cupbutternut squash, cubed or 1 large
14 ozcoconut milk
1 cupchicken stock
2Granny Smith Apple, peeled, cored and chopped
2 mediumcarrots, peeled, chopped
2jalapeno, seeded
6 ozbacon, crisp and chopped
2 tsppaprika, smoked
1salt
1black pepper

Saved

Steps

4 hours

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