Super fantastic keto soup! OK, I'm not really "keto", but I lean rather low-carb. And I like to make low-carb desserts to reduce my sugar intake. 

I know a lot of you are into low-carb or keto meals, and since they're similar to what I typically post, they blend in well on my site. We're not strictly paleo around here, so if it involves cheese, I can get on board. *grin* 

It's amazing to me how just a few ingredients, when prepped well, can make something completely delicious.

Roasting vegetables is, hands down, my favorite way to cook them. And turning roasted vegetables into a soup is super easy. Especially since you can find pre-cut cauliflower easily these days. And peeled garlic.

Some nicer grocery stores have a section in the produce area where they have ALL kinds of prepped vegetables -- "fajita-ready" peppers and onions, zucchini and other vegetables noodles, and vegetables ready to throw on the grill.

What an age we live in, no? We really don't have an excuse why we can't throw together a healthy, quick meal. Besides lack of skills, but the Internet can fix that, right? You can learn just about anything on YouTube. (I learned to quilt watching videos!)

Want to know a secret?

This is basically the same recipe as my Simple Roasted Tomato Soup. I just swapped out the tomatoes for cauliflower. And you can even use butternut squash!

How to Roast Vegetables (the right way)

1. Roast them hot! Roast them between 425-450 degrees, depending on how long they take to cook. The faster they cook, the hotter the oven should be. You'll want some color on them before the insides turn to mush.
2. Don't crowd the pan! If you want your vegetables to get those roasty, caramelized spots, you can't put too much stuff on the pan. Otherwise they'll release too much liquid and end up steaming. Steaming is not a good substitute for roasting. If you need to, split them into two pans.
3. Roast them on a low oven rack. This is another way to ensure toasty edges on those veggies. If you need to use two pans, then rotate them halfway through cooking.
4. Don't be afraid of oil. You need oil to roast vegetables properly. Plan on using at least 3 tablespoons of oil for a full pan of vegetables. And use an oil that's heat-safe and won't go rancid quickly. I like avocado oil because it has a neutral flavor, but coconut oil is great as well.
5. Toss them around a few times during roasting. Like toasting a marshmallow, you'll want to make sure you've got caramelized goodness on as many sides of the vegetables as you can.

You can definitely use high quality, store-bought chicken broth for a simple soup like this. I do it all the time. Like in that photo up there. (I like the organic Kirkland brand at Costco)

I do try to make bone broth from leftover chicken bones when I roast a chicken and freeze it. Obviously, homemade chicken broth or stock will have a better flavor (and better ingredients!) than store-bought, but use what you have. 

Have you ever made bone broth from scratch? I have a stove-top version here: Homemade Chicken Stock. And a slow cooker/Instant Pot versions in my cookbooks.

Since I don't salt the broth I make, I always have to add a little extra salt to whatever soup I'm making.

I think I put in a plug for buying an immersion blender in every blended soup recipe I post. 

And here it is again -- Buy an immersion blender. You won't regret it. 

If you'd rather use your blender, that's fine, too. You must like washing extra dishes. 

Up until this point, this soup is paleo-friendly, dairy-free, and Whole30 compliant. (Yay!)

You can stop here and eat it as is. Or add some coconut milk, fresh herbs or spice it up how you like it. It's a fabulous little soup.

BUT. If you're friends with dairy and/0r you're into boosting those good fats, add some cream. 

And maybe a little cheese.

And by "maybe" I mean definitely.

And by "little", I mean, "a lot". 

I used Kerrygold Dubliner grass-fed cheese which was REALLY good with the cauliflower. Any sharp cheddar will do. You'll want a stronger tasting cheese -- otherwise you won't be able to taste it and then, what's the point?

And that's it! I added a pinch of cheese on the top of my bowl and a few cranks of black pepper. This is such a cozy, but not overly heavy, soup that's good for any day of the week.

One time when I made this, I roasted some quartered Brussels sprouts on a separate pan and then tossed them in some Dill Pesto when they came out of the oven. (SO good.)

And then I put some of them in my soup. *gasp* Perhaps the best thing I threw together accidentally all week. 

Cheesy Keto Roasted Cauliflower Soup

Yield: 6 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

It's amazing to me how so few ingredients can come together in such a flavorful soup! The cheese and cream are optional, of course, and this soup is paleo and Whole30 compliant without them. (And still incredibly tasty!)

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Ingredients

• 2 pounds cauliflower florets
• 1 medium onion, cut in half and cut into 8 wedges
• 4 whole garlic cloves, peeled
• Sea salt
• Freshly ground black pepper
• 2 Tablespoons avocado oil
• 3-4 cups chicken broth
• ½ cup heavy cream or coconut milk (optional)
• 6 ounces shredded sharp cheddar or another strong flavored cheese

Instructions

1. Preheat the oven to 425 degrees F.
2. Put the caulflower, onions, and garlic cloves on a large, rimmed baking sheet. Sprinkle with about ½ teaspoon sea salt and a few pinches of black pepper. Drizzle the 2 Tablespoons of oil over the vegetables, then use your hands to toss everything together to coat well.
3. Roast for 20-25 minutes on a lower oven rack until the vegetables have golden brown spots. Flip them around a couple times during cooking.
4. Transfer that roasted goodness to a medium or large soup pot. Add 3 cups of chicken broth to the pot and bring the soup to a simmer.
5. Blend with an immersion blender (or in batches using a countertop blender).
6. Stir in the cream and cheese. Taste, and add a little salt if you think it needs it.
7. Serve with a few cranks of black pepper on top. (And maybe some extra cheese, if you have it. :))

Notes

Nat's Note: If you leave out the cream and shredded cheese, this soup is paleo and Whole30 compliant!

The post Cheesy Keto Roasted Cauliflower Soup appeared first on Perry's Plate.

Remember the little cheese crisps I made to crumble over my Creamy Paleo Mushroom Soup with Bacon? Well, it turns out those little cheese crisps, made extra large, make REALLY good keto tortillas. Well, technically taco shells since they're crispy. Since breakfast tacos are kind of a thing lately, I couldn't resist trying these out with some easy chipotle scrambled eggs.

I tell you what, though. Once you try these 100% cheese keto tortillas you won't even miss the real thing.

Yep, it's all cheese. Luckily I can get away with eating cheese without any adverse side effects. My favorite cheese to use is a high quality grass-fed cheddar or Kerrygold Dubliner. And If I haven't convinced you to get a food processor, this might do the trick.

These aren't the kind of thing you'd make for a crowd, though. Each keto tortilla takes a few minutes to make, and while you can make them a day or two  ahead, I'd serve these to just a few people. Or make a bunch for myself and use them for quick breakfasts.

To make well-shaped tortillas, I'd recommend using an 8-inch frying pan. We have three because we use them ALL. THE. TIME. Since we don't have a microwave we use them to reheat food, to make a quick scrambled/fried egg, and they're my #1 pan for making crepes. Crepe pans aren't necessary -- and a total unitasker tool. And larger pans are trickier for making crepes if you are still getting your feet wet.

Anyway, these pans are great. I like that 8-inch Copper Chef one up there, and I also have two 8-inch GreenPan frying pans.

These are so easy, but they do take a few minutes to make one. (That's why multiple pans are nice.) You simply melt the cheese until it starts to ahere to the pan. When you tilt the pan to drain some of the oil off, the cheese should stay put, for the most part.

Once you can get a rubber spatula underneath it, flip it over for another few seconds. If you cook them too long until they get really golden brown, they kind of get bitter.

As soon as they come out, I wrap them around a spatula and put them on a plate like this -- a plate that allows the spatula to lift above the plate -- if that makes sense. Basically, you want the tortilla to be folded, but not completely closed as it cools. Once it cools, it's basically like a giant chip.

You could even leave them flat to cool and use them as a base for a keto tostada. Mmm.

I really loved these simple chipotle scrambled egg breakfast tacos, but you can put whatever you want in them! And eat them at any time of the day.

I'd love to hear what you think about these and what breakfast tacos you come up with! Tag your social media pics with #perrysplate so I can see! :)

Keto Tortillas + Breakfast Tacos

Yield: Makes 6 tacos

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

With these keto tortillas made of cheese, you won't even miss the real thing. We loved using them in these easy breakfast tacos!

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Ingredients

Toggle ingredient group

• 6 ounces shredded cheese
• 6 eggs
• 1 teaspoon minced chipotle pepper or ¼ teaspoon chipotle powder
• 1 avocado, peeled, pitted, and sliced
• 2 cups thinly sliced lettuce
• Hot sauce or salsa for serving

Instructions

1. Heat a small skillet (8-inch works well) over medium heat. Sprinkle about 1 ounce of shredded cheese evenly in the skillet and cook until completely melted and the oil from the cheese begins to separate. Tilt the pan -- if the cheese begins to slide downward, then cook it for another minute or two. You should be able to drain the oil off of the cheese (into a heat-safe bowl, not your drain!) while the cheese sticks to the pan. This whole step should take about 3-4 minutes.
2. After you've drained off the oil, cook it for another minute until you can get a spatula under the edges and flip it over. It should be solid and flexible, but not mushy. If the cheese just mushes together when you try to lift it up, it's not ready to flip.
3. Cook it on the other side for about 30 seconds and then transfer it to a plate and immediately fold the cheese crisp in half with a wooden spoon or a spatula inside to hold it open. It will harden within a minute or two and become crispy.
4. Repeat with remaining cheese, using two pans to quicken the process, if you can. You can also make these a few days ahead.
5. Scramble the eggs with the minced chipotle pepper and a few generous pinches of sea salt, to taste.
6. Assemble the tacos by carefully spooning scrambled eggs into each shell along with some avocado slices, sliced lettuce, and a dash or two (or three) of hot sauce.

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.

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The post Keto Tortillas + Breakfast Tacos appeared first on Perry's Plate.

I've got a great little soup for you today that my husband decided tasted like queso. I'm not above eating queso with a spoon, but when it's in soup form, it's more socially acceptable.

This is the Roasted Tomato Jalapeno Cheddar Soup from Carolyn Ketchum's new book, Easy Keto Dinners. Do you follow Carolyn over at All Day I Dream About Food? She's basically the keto/low-carb headmistress and her site is full of great recipes if keto is your thing. Remember those White Chocolate Raspberry Fat Bombs I posted last fall? She's the mastermind behind those, too.

This jalapeno cheddar soup is easy to put together -- just roast some vegetables in a pan and then blend them up with broth, cream cheese, and some grated cheddar. Heck, I'd even eat this in the middle of the summer -- especially with perfectly ripe tomatoes.

Luckily you don't need perfectly ripe tomatoes for this soup to be tasty because roasting and caramelizing them turns mediocre tomatoes into pretty decent ones.

All of the recipes in Easy Keto Dinners are easy (duh) and have easily accessible ingredients.

I've got my eye on a few more recipes, too, including Bacon, Spinach, Feta Chicken, Smoked Salmon Chowder, and something called a Rueben Skillet.

I'm able to tolerate some dairy, which is why I love Carolyn's recipes. Not everyone can, though, and a lot of them can easily be made dairy-free with some substitutions.

If you don't have plans for Cinco de Mayo yet, you can grab the handful of ingredients and make this soup! Carolyn suggested adding some crumbled, cooked sausage (chorizo! *drool*).

Grab a copy of Carolyn's book and head over to her site for more keto recipes!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Keto Roasted Tomato Jalapeno Cheddar Soup

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

My husband ate a few spoonfuls of this soup and declared that it tasted like queso. I completely agree. It comes together so quickly and easily -- perfect for a weeknight.

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Ingredients

Toggle ingredient group

• 2 pounds fresh tomatoes, coarsely chopped
• 2 jalapeno peppers, cut in half (seeded, if desired)
• 2 cloves of garlic, peeled
• ¼ cup avocado or coconut oil
• Sea salt and black pepper
• 4 cups vegetable or chicken broth
• 4 ounces full-fat organic cream cheese (½ cup)
• 2 cups shredded organic cheddar cheese (about 8 ounces)

Instructions

1. Preheat your oven to 400 degrees F.
2. Spread the tomatoes, jalapenos, and garlic cloves on a rimmed baking sheet or a 9x13 glass or ceramic baking dish. Drizzle the oil over the top along with a few generous sprinkles of salt and pepper. Toss well to combine.
3. Roast for 30 minutes, until the tomatoes have begun to caramelize. Transfer to a large saucepan set over medium heat. Add the broth and bring to a simmer.
4. Add the cream cheese and stir until melted. Use an immersion blender to puree the soup until smooth. Alternatively, you can puree the soup in batches in a blender or food processor and then return it to the pot.
5. Add the shredded cheese, a handful at a time, and stirring in between additions to allow each handful of cheese to melt.
6. Serve with an extra sprinkle of cheese, if desired.

Notes

Nutritional info per serving:

Calories 292 | Fat 26.1g | Protein 11.3g | Carbs 8.3g | Fiber: 1.5g

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Keto Roasted Tomato Jalapeno Cheddar Soup appeared first on Perry's Plate.

Oh, friends. I feel like this post needs a big ol' disclaimer at the beginning.

No, this isn't a paleo recipe.

Yes, there are hot dogs involved.

No, I haven't lost my mind.

Hot dogs. There are hot dogs in these waffles. I can't even type that without a shiver going down my spine.

Hot dogs are probably the trashiest food ever. Even when you put them next to a bowl of strawberries and some almond milk in a mason jar-type glass with a cute striped straw.

BUT.

Confession: I kind of like hot dogs. And I REALLY love corn dogs. (I also love stuff dusted in fluorescent orange cheese powder, but I think that's enough confessions for today.)

One day I was at Costco and...

whenever I see the words "organic" and "grass-fed" on the same product, I hear angels singing. It doesn't happen very often. Yes, they're still pretty processed, but they were from a clean source and suddenly NOT the trashiest thing in the store.

(By the way, this isn't a sponsored post. True Story doesn't know me.)

So how did they end up in my waffles?

I wanted to make a savory waffle with a fried egg on top and searched the fridge for some ham or bacon or something to put in them. My only option was hot dogs that day. And some grass-fed Kerrygold cheese.

And you know what? These are pretty freakin' amazing waffles. They reminded me of a corn dog. With a drippy fried egg on top.

(Anything with a drippy fried egg is fantastic. Even salad.)

I don't make paleo waffles because I haven't found a recipe that isn't super dense or eggy. So, I take my mama's waffle recipe and at least make them gluten-free by using Bob's Red Mill Gluten Free Flour Blend and almond milk. (Don't skip beating the egg whites. It helps the texture SO much!)

If putting hot dogs in your waffles is more than you can handle, try some bacon, chopped ham, prosciutto, sausage, or any smoked/cured meat.

I saw these Buckwheat Waffles over at Meaningful Eats, and they would be amazing with the spices and bits of meat throughout!

Gluten-Free Hot Dog Waffles

Yield: 5 ½ Belgian-style waffles

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Bits of grass-fed hot dogs (or even sausages!) and sharp shredded cheese make these savory waffles TO DIE FOR with a runny egg on top. I may even prefer these to sweet waffles!

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Ingredients

• 1 cup gluten-free flour blend (I like Bob's Red Mill)
• 1 cup blanched almond flour
• 1 Tablespoon baking powder
• ½ teaspoon sea salt
• ¼ teaspoon each dried basil, dried thyme, onion powder, and garlic powder
• 1 cup Greek yogurt
• ½ cup almond milk
• 4 Tablespoons melted coconut oil or ghee
• 2 eggs, divided
• 3 diced hot dogs or equivalent of ham, bacon, or sausage
• 1 handful of shredded grass-fed cheese (Kerrygold Dubliner is great!) + more for garnish, if desired.
• Additional eggs to fry

Instructions

1. In a large mixing bowl whisk together the dry ingredients (flours, baking powder, salt, and herbs).
2. In a medium-sized bowl, whisk together yogurt, almond milk, coconut oil, and egg yolks.
3. In a small bowl (Yes, another bowl. Sorry! It's worth it!) whip the egg whites until soft peaks form. Stir the yogurt mixture into the dry mixture, just until combined. Fold in the egg whites, just until combined. Fold in the cheese and hot dogs.
4. Cook in a waffle iron according to the manufacturer's instructions. I used a Belgian waffle iron and get 5 ½ rounds.
5. While the waffles are cooking, fry eggs to your liking. Top waffles with fried eggs and a sprinkle of cheese.

The post Gluten-Free Hot Dog Waffles appeared first on Perry's Plate.

The natural sweetness of roasted sweet potatoes plays so well with bold taco flavors, and the foil packets? They’re not just clever—they’re customizable, kid-friendly, and practically mess-free. Whether you're baking them in the oven or tossing them on a campfire, they show up for you.

Bonus: this is the kind of meal that invites everyone to get involved—building their own little packets feels like an activity and a dinner solution. After feeding four kids over the course of 18 years, I’ve learned that assembly type dinners equals more happy comments at the dinner table.

How to make Foil Packs - Sweet Potato Tacos

• Start with a (roughly) 12-inch piece of aluminum foil. If you're concerned about cooking on foil, stick a piece of parchment on top to line it. If you're baking these in the oven, you can just use parchment and skip the foil.
• Pile some sweet potato cubes in the middle. I like to put a little dab of butter and a pinch of salt to add more flavor to them.
• Add chopped spinach/kale and a few spoonfuls of cooked taco meat. And some grated cheese, if you're into it.

• Fold the sides into the center, crease, then bring the top and bottom ends together and fold them down, creasing the sides to seal.

• Bake for 25-30 minutes until the potatoes are soft. You could also toss these on a grill over medium-low heat or over some campfire coals.

Can I make these Foil Packet Tacos ahead of time?

Foil Packet Sweet Potato Variations

There are so many ways you could adapt these! Here are a few ideas:

Make them meatless! Swap out the ground beef for a can of black beans mixed with some taco seasoning or salsa.

Use white potatoes if you don't care for sweet potatoes. You may have to cook them longer, though.

Change up the vegetables. If you don't want to use greens, add diced bell peppers, zucchini, corn kernels, or any other small, quick-cooking vegetable. 

Seasoning Suggestions

This recipe calls for taco seasoning. Have you tried my Homemade Taco Seasoning? It's pretty fantastic.

However, you can use any Mexican or Southwest-inspired seasoning blend you like. A few of my favorites for this recipe are Smoky Chipotle Taco Seasoning, Chipotle Chorizo Seasoning, and Sweet Potato Fry Seasoning. 

You could even take these in a Smoky BBQ direction by using some Homemade Montreal Steak Seasoning and a little BBQ sauce to the packets!

My favorite toppings for these foil packet tacos are some avocado slices, a dollop of sour cream, and some hot sauce. You can top them with whatever you like!

If you like this recipe, try another one of my tex-mex family favorites! This Stacked Enchiladas recipe has been a fan favorite for over a decade.SaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Sweet Potato Foil Packet Tacos

Yield: 6 servings

My little ones loved assembling these foil packet tacos and sweet potatoes make a great base for a taco! You can even take these camping!

Print

Ingredients

• 1 pound ground beef or turkey
• 2-3 Tablespoons Homemade Taco Seasoning
• ½ cup tomato sauce (4 ounces)
• 2-3 medium sweet potatoes, peeled and cut into ½-inch cubes (about 6 cups total)
• 2 Tablespoons butter
• salt
• 1 ½ cups chopped fresh spinach
• 1 ½ cups shredded cheddar cheese (optional)
• sour cream, salsa, and/or guacamole for garnish
• 6 12-inch long pieces of aluminum foil

Instructions

1. Preheat oven to 425 degrees F.
2. Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning and tomato sauce. Set aside.
3. To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about ⅓ cup of taco meat and sprinkle of cheese.
4. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet. Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet.
5. Bake for 25-30 minutes until the sweet potatoes are tender. Serve with your favorite taco toppings: sour cream, salsa, and/or guacamole.

Notes

Nat's Note: Feel free to swap out part or all of the ground meat with beans, using 1 can of drained beans for every 8 oz of meat.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post The Original Foil Packet Sweet Potato Tacos appeared first on Perry's Plate.

I updated this apple-squash soup recipe (formerly Apple-Cheddar Squash Soup) to be paleo and Whole30 friendly and added slow cooker and Instant Pot variations in the recipe notes!

When you see this soup in pre-pureed form you might run for cover. Chunks of onions, potatoes, apples and squash simmering away looks more like a dare than your dinner. Once you get to the end and taste the final result -- it'll be come one of your favorites!

And here's a little secret -- it's even better the second time around. Once I made a giant batch and froze it and I swear it was even better the second time I had it. But, that may have been because I only had to warm it up?

Confession: I always put cheese in this apple-squash soup. It's like eating a bowl of cheese fondue -- I swear I'll eat like 4 bowls in one sitting if I'm left unattended. If you happen to be dairy-free, this soup is also super good without cheese.

If pureed butternut squash soup is your thing, you might want to try this Paleo Indian-Inspired Butternut Squash Soup, too!

By the way, if you'd rather use your Instant Pot to cook the squash, see my post on How to Cook Squash in an Instant Pot! (If it's small enough you don't even have to cut the squash in half.)

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If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Apple-Squash Soup with Bacon

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

This apple-squash soup is perfect for fall! There are paleo & Whole30 adaptations as well as stove top, slow cooker, and Instant Pot instructions.

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Ingredients

Toggle ingredient group

• 10-12 ounces of thick-cut bacon (nitrate-free and uncured if possible)
• 1 medium onion, thinly sliced
• 2 medium apples, cored and thinly sliced
• 1 large Yukon or russet potato, diced
• 1 pound chopped & peeled butternut squash, fresh or frozen
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried rubbed sage
• ⅓ cup unsweetened apple juice or cider
• 1 Tablespoon tapioca or arrowroot flour
• 1 cup almond or coconut milk
• 4 cups low-sodium chicken or vegetable broth
• 2 Tablespoons red wine vinegar
• Thinly sliced green onions, for garnish

Instructions

1. Cut the bacon into 1-inch pieces and cook in a large soup pot over medium heat until it reaches desired crispness, about 15 minutes. Remove the bacon with a slotted spoon and transfer it to a plate lined with a couple of paper towels.
2. Drain all but 4-5 Tablespoons of the bacon drippings from the pot. Return the pot to the stove and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and cider and cook over high heat, stirring, until the cider has reduced some.
3. Whisk the tapioca flour into the coconut milk and pour the mixture into the pot with the broth. Bring to a low boil; reduce to a simmer and cook, stirring, until the potato and squash are soft, 12 - 15 minutes.
4. Puree the soup with an immersion blender (or in batches in a counter-top blender) until smooth. Stir in 1 Tablespoon of the vinegar. Taste, and add more salt, pepper, or vinegar, if necessary.
5. Serve with a sprinkle of bacon and green onions.

Notes

Nat's Notes:

The original recipe had 2 cups of shredded sharp cheddar cheese added at the end. Or garnish with a little cheese if you're flexible with your dairy consumption!

Slow Cooker adaptation:
1. Cook the bacon like indicated above.
2. Place the onion, squash, potatoes, apples, and bacon drippings or ghee into a 4 quart slow cooker.
3. Sprinkle the tapioca, sage, and salt over the vegetables and give it a quick stir.
4. Pour the stock, apple juice, and almond milk into the cooker.
5. Cover and cook for 7-8 hours on low (or 3-4 hours on high).
6. Blend until smooth using an immersion blender (or in batches with a countertop blender)
7. Serve with garnishes.

Instant Pot adaptation:
1. Cook the bacon like indicated above.
2. Turn the Instant Pot on to the Saute setting. When it is headed, add 4 Tablespoons of the bacon drippings to the pot. (You can also use ghee or coconut oil.) Add the onion to the pot, stirring occasionally, until the onion is transluscent, about 5 minutes.
3. Add the squash, apples and potatoes to the pot. Sprinkle the salt, pepper, sage and tapioca over everything and give it a stir. Add the cider and broth.
4. Close the lid, and turn the Instant Pot to the manual setting for 10 minutes.
5. When it's finished, use the quick steam release setting to open the pot.
6. Blend until smooth using an immersion blender (or in batches with a countertop blender)
7. Serve with garnishes.

Recommended Products

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• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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