Winter Squash Chowder

Posted on by Casey

Recipes posted a year ago:

One of the best things about this time of year is the huge selection of different winter squash that are available.  Acorn, butternut, delicata, pumpkin, and any number of heirloom varieties.  And while roasted and grilled are favorite ways to use these fall fruits as a side dish, we’ve added some dry-cured ham and made them into a hearty one-pot meal.  This is definitely one of my favorite new recipes, and I look forward to making again and again.

Gather Up:

  • 1 lb dry-cured or country ham, diced (about 2 cups)
  • 1 leek, sliced thin (about 1 cup)
  • 1 large sweet potato, peeled and diced (about 1 cup)
  • 1 delicata squash, diced (about 1 cup)
  • 1 medium acorn squash, peeled and diced (about 2 cups)
  • 1 medium butternut squash, peeled and diced (about 2 cups)
  • 1 quart vegetable stock
  • 1 can coconut milk
  • 1-1/2 tsp dried sage
  • 2 tbsp chopped fresh parsley, plus more for garnish
  • 2~3 tbsp coconut oil
  • coarse black pepper to taste

Start out getting everything diced and sliced and into prep bowls.

Heat a soup pot over medium heat on the stove.  Melt two tablespoons of coconut oil in the pot and toss in the leeks.  Sauté them until tender and slightly translucent, then add in the squash and sweet potato.  Continue cooking, adding some additional coconut oil if needed to keep things from sticking, for about 5 to 6 minutes.

Add the ham and soup stock and bring to a boil.  Reduce heat and simmer for about 30 minutes (maybe a little longer) until the squash and potato are tender.  Stir in the coconut milk and herbs, then remove from heat.

To serve, spoon into bowls while warm.  Sprinkle a little fresh chopped parsley on top, and a dash or two of coarse black pepper.  Dig in!

Winter Squash Chowder
Recipe Type: Main Dish
Author: Purely Primal
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 lb dry-cured or country ham, diced (about 2 cups)
  • 1 leek, sliced thin (about 1 cup)
  • 1 large sweet potato, peeled and diced (about 1 cup)
  • 1 delicata squash, diced (about 1 cup)
  • 1 medium acorn squash, peeled and diced (about 2 cups)
  • 1 medium butternut squash, peeled and diced (about 2 cups)
  • 1 quart vegetable stock
  • 1 can coconut milk
  • 1-1/2 tsp dried sage
  • 2 tbsp chopped fresh parsley, plus more for garnish
  • 2~3 tbsp coconut oil
  • coarse black pepper to taste
Instructions
  1. Start out getting everything diced and sliced and into prep bowls.
  2. Heat a soup pot over medium heat on the stove.
  3. Melt two tablespoons of coconut oil in the pot and toss in the leeks. Sauté them until tender and slightly translucent, then add in the squash and sweet potato. Continue cooking, adding some additional coconut oil if needed to keep things from sticking, for about 5 to 6 minutes.
  4. Add the ham and soup stock and bring to a boil. Reduce heat and simmer for about 30 minutes (maybe a little longer) until the squash and potato are tender. Stir in the coconut milk and herbs, then remove from heat.
  5. To serve, spoon into bowls while warm.
  6. Sprinkle a little fresh chopped parsley on top, and a dash or two of coarse black pepper. Dig in!

 

Published by Casey