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Lamb Swiss Chard Butternut Stew

Name: Lamb Swiss Chard Butternut Stew
Yield: 8
Ingredients: 2 tablespoons coconut oil (organic); 2 yellow onions ((about 4 cups sliced thin)); 6 garlic cloves ((minced)); 6 bay leaves; 1 tablespoon smoked paprika; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2 lbs lamb, ground (organic); 14.5 oz can tomatoes, organic fire roasted diced ((about 1 1/2 cups)); 2 lbs butternut squash ((about 4 cups large diced)); 32 oz vegetable broth (low sodium); 8 swiss chard leaves ((about 4 cups, stems cut off, greens chopped)); 13.5 oz can coconut milk, organic full fat; salt & ground pepper (to taste)

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Lamb Swiss Chard Butternut Stew

Servings

Ingredients

2 tablespoons coconut oil organic
2 yellow onions (about 4 cups sliced thin)
6 garlic cloves (minced)
6 bay leaves
1 tablespoon smoked paprika
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 lbs lamb, ground organic
14.5 oz can tomatoes, organic fire roasted diced (about 1 1/2 cups)
2 lbs butternut squash (about 4 cups large diced)
32 oz vegetable broth low sodium
8 swiss chard leaves (about 4 cups, stems cut off, greens chopped)
13.5 oz can coconut milk, organic full fat
salt & ground pepper to taste

Servings

Ingredients

2 tablespoons coconut oil organic
2 yellow onions (about 4 cups sliced thin)
6 garlic cloves (minced)
6 bay leaves
1 tablespoon smoked paprika
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 lbs lamb, ground organic
14.5 oz can tomatoes, organic fire roasted diced (about 1 1/2 cups)
2 lbs butternut squash (about 4 cups large diced)
32 oz vegetable broth low sodium
8 swiss chard leaves (about 4 cups, stems cut off, greens chopped)
13.5 oz can coconut milk, organic full fat
salt & ground pepper to taste

Instructions

Heat soup pot on medium heat with coconut oil and sliced onions. Sauté on medium heat until onions are caramelized, 8-10 minutes.
Add minced garlic and bay leaves and sauté 1-2 minutes.
Add paprika, cinnamon, nutmeg and sauté 1 minute.
Fold in the ground lamb and sauté until the lamb is just about browned.
Add fire roasted tomatoes, butternut squash, and broth. Cover and let soup simmer for at least 15 minutes until squash is tender.
Fold in chopped chard and simmer another 5 minutes.
Remove from heat, remove bay leaves for service, and finish with coconut milk, salt, and pepper.

Recipe Notes

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