Ham Hock Squash Soup  Ham Hock Squash Soup

Ham Hock Squash Soup Image by: Ham Hock Squash Soup Author: Canadian Living

Ham hock is perfect for soup. The bone makes a flavourful stock for cooking the chickpeas, and the meat makes it hearty and satisfying. Pair this soup with Whole Wheat Honey Oat Loaf, find the recipe link below.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2009


  • 3/4 cups dried chickpeas
  • 3 cloves
  • 1 onion halved
  • 8 cups water
  • 1 smoked ham hock
  • 3 cloves garlic
  • 1 bay leaf
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon salt
  • 1 butternut squash peeled and chopped
  • 1/4 teaspoon pepper


In large saucepan, bring chickpeas and 4 cups (1 L) water to boil; boil for 3 minutes. Remove from heat; cover and let stand for 1 hour. (Or soak chickpeas in 4 cups/1 L water for at least 6 hours or for up to 24 hours.) Drain and rinse under cold water.

Poke cloves into 1 onion half. In Dutch oven, bring onion halves, water, ham hock, chickpeas, garlic and bay leaf to boil; reduce heat, cover and simmer, skimming off foam, for 1-1/2 hours.

Add carrot, chopped onion, celery and salt; cook for 15 minutes. Add squash; cook until ham hock is tender, about 30 minutes. Discard onion halves and bay leaf.

Remove ham hock; remove and discard fat and bone. Cut meat, and skin (if desired), into bite-size pieces and return to pot. Add pepper and heat through, adding more water if too thick.

Serve with Whole Wheat Honey Oat Loaf.

More squash soup recipes:

Nutritional facts Per each of 12 servings: about

  • Sodium 443 mg
  • Protein 11 g
  • Calories 112.0
  • Total fat 3 g
  • Potassium 330 mg
  • Cholesterol 21 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g


  • Iron 11.0
  • Folate 25.0
  • Calcium 4.0
  • Vitamin A 51.0
  • Vitamin C 10.0
Share X

Ham Hock Squash Soup