So of all my soup recipes I have been trying out this has to be my absolute favorite. I just whipped it up this morning and I knew right away I had to post it immediately. It is just THAT good.
Don’t get it twisted, this is nothing like New England Clam Chowder if that’s what came to mind. It is not trying to be NE clam chowder. To be honest it wasn’t even trying to be chowder. In the wise words of Bob Ross it’s just “one of life’s happy little accidents.” And I’m totally cool with that, as you will be once you taste it.
It’s buttery, creamy, hearty, with just a hint of natural sweetness. I have never in my life had Sweet Dumpling Squash before but I most definitely plan on making this a staple throughout the fall and winter seasons. And it isn’t some weird ingredient I found at an obscure market in amish country, I found it at my local grocery store! obviously, shop local and small when you can! But, when you leave work as late as I do (11pm sometimes), the grocery store will have to do.
If you’re following a Keto or Paleo diet this is also a great option! It’s high in fat from the coconut milk but only has 10 carbs per serving. As an added bonus it has nearly 75% of your daily recommended values of vitamin A. If you’re following a high carb low fat diet then… sorry. Maybe today can be a cheat day?
As you can see I was out of clean bowls. Pretty mugs work just as well! Honestly, why don’t we use mugs for soup? I find it much more enjoyable. I promise this isn’t me trying to justify not doing the dishes.
- 1 sweet dumpling squash
- 1 can full fat coconut milk (trust me, don’t use the light/reduced fat kind.)
- 3 cloves garlic, finely minced
- 1/2 tsp salt
- 1/2 tsp Hungarian paprika (can sub with Spanish but I prefer the sweetness of Hungarian)
- 1/4 tsp ground ginger
- 1/4 tsp cream of tartar (can sub with lemon juice)
- *optional: red pepper flakes/ salt & pepper to taste*
- Preheat oven to 375* F. Find a glass baking dish and fill it about .25 inch deep with water.
- Cut squash in half and scoop out seeds. Place flat side down in the dish. Depending on the individual squash it will cook for 30-50 minutes until it’s nice and tender.
- Once the squash is done find a saucepan and add the coconut milk. Set the burner to low/medium heat (my stove is an absolute monster so I had it on low (lev 2), but I also know most stoves aren’t as hell bent as mine!).
- Scoop out the squash in relatively small scoops and add to the saucepan, and stir regularly as you add the squash. Feel free to release any pent up energy or frustration as you stir to break up the squash a bit more. Add the minced garlic and half of the salt.
- Let it sit on low heat for 25-30 minutes stirring frequently. When there is roughly 10-5 minutes left on the stove, add the rest of the salt and spices and give it another good stir.
- Serve hot or keep in a clean sealed container in the fridge for up to a week.
- *Optional*: In mine I like to add a bit of heat, but my family isn’t so keen on spice. I add red pepper flakes and more paprika to my personal serving.
That’s it! The prep is super easy and takes less than five minutes plus for about half the cooking time you’re free to multitask while the squash cooks. If you try it let me know how you liked it or if you made any adjustments!