2poundsorganic butternut squash, peeled and chopped (see instructions below)
1ham bone or ½ pound ham, chopped
1 - 14ozcandiced tomatoes
4cupshomemade or organic chicken stock
1/2tspground allspice
1/4tspground mace
1pinchground nutmeg
2Tbspcurry powder
Sea salt and pepper to taste
Instructions
Cut butternut squash in half, brush cut sides with coconut oil. Bake in 350-degree oven about 40-45 minutes. Let cool. Peel, seed, and chop.
In soup pot add butter and chopped green onions. Saute 2-3 minutes, stirring a couple of times.
Add garlic and red bell pepper and saute for additional 3 minutes.
Add ham bone or ham, tomatoes, chicken stock, spices, fresh herbs, and chopped squash. Bring to boil. Reduce heat to a simmer. Stir well and let simmer about 45 – 60 minutes. Add salt and pepper to taste, stirring well.
Recipe Notes
Great with cornbread topped with pickled beets, coarse black pepper, and goat cheese.
Or try garnished with sprouted popcorn and served with sprouted pumpkin seeds for a delicious fall meal.