• Bacon Jalapeno Butternut Squash Soup

    Bacon Jalapeno Butternut Squash Soup is a creamy, filling soup with bits of bacon and a touch of jalapeno for kick of heat. This simple recipe will fill your home with a delightfully fragrant scent of autumn as it cooks effortlessly without your attention. . .
    This particular recipe is beautifully served in small glasses at family gatherings and friendly get togethers. It offers a beautiful presentation and amazing flavor, the best part is, it's a healthy Paleo recipe too!

    You'll Need:
    1
    large butternut squash (about 6 cups cubed)
    1 can (14 ounces) coconut milk
    1 cup of chicken stock
    2 carrots, peeled and chopped
    1 granny smith apple, peeled, cored, and diced
    2 jalapeno peppers, seeded, finely diced (additional slices for garnish)
    6 ounces of crisped bacon, chopped.
    4 tsp Minced Garlic
    2 tsp of Paprika


    Crockpot/ Slow- Cooker Directions:


    Combine all of the ingredients in a crockpot and set it to low for 4-6 hours. Just prior to serving, blend with an immersion blender. If you don't have an immersion blender, you can use a ladle to spoon the cooked soup into a blender and puree until
    smooth. Serve with additional slices of bacon on top, if desired.

    Digital Pressure Cooker Directions:

    Combine all the ingredients in the pot of the digital pressure cooker. Lock the lid in place, Set it to "soups/Stews" setting. It will be ready in 20 minutes flat. Let the pressure release naturally. Stir & Serve with additional slices of bacon.

    About Our Pressure Cooker:

    The pressure cooker we used for this recipe is the MaxiMatic EPC Elite 8qt -
    this particular cooker has multiple "presets" and can be used safely for canning as well.

    Can Stock Photo Inc. / Kolpakova
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