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You are here: Home / Soups / Butternut Squash, Kale & Coconut Winter Chowder Recipe

Butternut Squash, Kale & Coconut Winter Chowder Recipe

March 30, 2017

This soup is in the same family as the last soup recipe I shared. They both use butternut squash as the primary ingredient and both use onions, vegetable broth and coconut milk. Where they differ is important. This recipe takes advantage of some really great tasting coconut flour along with a good amount of kale. Not that the previous recipe was any better or worse, I’d just say this one was rather awesome because I recently finished a big bowl of it and I now have a smile on my face.

Butternut Squash, Kale & Coconut Winter Chowder Recipe

The Recipe

After this soup is finished cooking, the kale is still somewhat firm. This is perfect because the crinkles and curls remain and are able to soak up some of the soup’s liquid. Luckily, this liquid has lots of flavor in it which makes everything worth eating.

This is a delicious soup. It’s right up there with some of the other greats I’ve shared on this blog. As the squash is simmered, it releases a lot of flavor into the rest of the ingredients. Also, this recipe takes advantage of some herbs and spices like thyme, sage and cinnamon. The garlic is great and the onion that’s softened with some salt, pepper and other ingredients is perfect. For a soup that really doesn’t take too much effort to prepare, I’d say this one’s a win.

Ingredients

Serves: 6-8

2 Tablespoons Extra-Virgin Olive Oil
1 Large Sweet Onion, Chopped
Regular Table Salt
Ground Black Pepper
3 Teaspoons Garlic, Minced
1 Teaspoon Dried Thyme
1/2 Teaspoon Ground Cinnamon
1/3 Cup Coconut Flour
7 Cups Vegetable Broth
3 Pounds Butternut Squash, Trimmed, Peeled, Cleaned and Cut into 1/2 Pieces
8 Ounces Kale, Stemmed and Cut into 1/2 Inch Pieces
1 15-Ounce Can Coconut Milk
1 Teaspoon Dried Sage
1 Teaspoon Coconut Sugar

See also  Roasted Eggplant & Tomato Soup Recipe

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for this recipe. I got it from their resources titled The Complete Vegetarian Cookbook. I’d also like to mention that I changed up a few ingredients to prepare this soup gluten free. I understand that many folks are interested in this type of cooking, so I did away with the all-purpose flour and used coconut flour instead. To my surprise, the coconut version tasted incredible. Also, I swapped out the butter for olive oil and used cinnamon instead of nutmeg. Finally, I decided to go with coconut milk as opposed to heavy cream and coconut sugar instead of brown sugar. By the way, if you’ve never tried coconut sugar, I encourage you to do so. It’s some gloriously sweet stuff.

Soften the Onion

Warm a large Dutch oven over medium heat on your stove top. When it’s to temperature, add the olive oil, 1 teaspoon salt and chopped onion to it. Stir and cook for about 10 minutes or until the onion is softened. When that’s done, add in the 1/2 teaspoon of ground black pepper, the garlic, thyme and cinnamon. Cook for another 2 minutes while stirring.

Softened Onions and Spices in Dutch Oven


Add the Flour & Broth

Next, add the flour to the onion mixture. Stir it for a bit and allow to cook for approximately 2 minutes. The goal here is to lightly brown the flour, without burning it.

Adding Coconut Flour to Soup

As a side-note here, I’d like to suggest that you pick up some of this coconut flour. You can use it in tons of recipes in the place of regular flour and it’s pretty healthy for you. It also has a nice coconut flavor, which is a bonus.

See also  Coconut Curry Pumpkin Soup Recipe by Delish

Anyway, next, slowly add in the broth and increase the heat to high.

Adding Vegetable Broth to Soup Recipe in Lodge Dutch Oven

Stir well until the liquid comes to a boil.

Add in the Butternut Squash

When the liquid comes to a boil, add in the butternut squash. Again, bring the liquid to a boil and then lower the heat to medium-low. Cover the pot and let cook for 15 minutes. During this time, the squash will soften and the flavors will come together.

Stir in the Kale


After 15 minutes, uncover the pot and add the kale to the mixture. Stir it in well and then cover the pot again. Cook for an additional 10 minutes.

Adding Kale to Soup

After that time, remove the Dutch oven from the heat.

Add Remaining Ingredients

Once the heat has been turned off, go ahead and uncover the pot and add in the coconut milk, sage and the sugar. Mix everything well until the flavors have been combined and the coconut milk is completely melted into everything else.

Creamy Squash and Kale Chowder

Divide & Serve

Scoop some of the finished chowder out of the pot and into individual bowls. If you want, you can add salt and pepper to taste. You can even add more cinnamon if you desire. I didn’t add anything else to this soup because it was perfect that way it was made. I was very pleased with it.

The Final Chowder

Hands down, this was a winning chowder. I highly encourage you to give it a try. It’s filling, creamy and definitely hits the spot.

Squash, Kale and Coconut Chowder


Related posts:

  1. Creamy Corn & Cod Chowder Recipe
  2. Broccoli & Corn Vegetable Chowder Recipe
  3. Ornamental Squash with Ginger & Cinnamon Soup Recipe by Alton Brown
  4. Celeriac, Fennel & Apple Chowder Soup Recipe
  5. Classic Seafood Chowder Recipe
See also  Creamy Cauliflower Soup with Scallions & Cheddar Cheese Recipe

Filed Under: Soups

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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