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Angie’s Recipe of the Day: Bacon Jalapeno Butternut Squash Soup

12
Nov

Angie’s Recipe of the Day: Bacon Jalapeno Butternut Squash Soup

Angie’s Recipe of the Day: Bacon Jalapeno Butternut Squash Soup

  • 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 cubed.
  • 2 jalapeno peppers, chopped. Remove the seeds if you desire less heat.
  • 6 ounces of crisped bacon, chopped.
  • 4 cloves of garlic, chopped.
  • 2 tsp of Spanish smoked paprika.
  • dash of sea salt and ground pepper (optional)

Throw all the ingredients into your crock pot and cook for 4 to 6 hours on your low setting, it will get it done. After that you just need to stick your immersion blender in your crock pot for a minute and puree it. If you don’t have one, let your mix cool before transferring it to a blender or food processor.

 

You can garnish with additional bacon and jalapenos 🙂

 

Serving Size 342.8g

Amount Per Serving

Calories 77

Calories from Fat 35

% Daily Value*

Total Fat 3.9g 6%

Saturated Fat 0.4g 2%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 35mg 1%

Total Carbohydrates 11.1g 4%

Dietary Fiber 2.0g 8%

Sugars 2.5g

Protein 1.1g

Vitamin A 198%

Vitamin C 31%

Calcium 5%

Iron 3%

 

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