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!
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
I have made this soup for a couple of years for my family. It is our #1 fall soup recipe. We are vegan, so we just substitute vegetable broth for chicken broth and leave out the bacon. It’s still fabulous.