Squirrel and potato soup

Squirrel and potato soup is a hearty, rustic stew traditionally found in rural parts of the United States, particularly the South and Appalachia. It features slow-cooked squirrel meat (often from gray squirrels) simmered with potatoes, onions, and simple herbs until tender. The dish is a classic example of 'field-to-table' cooking, using locally foraged game.

🍽️ Nutrition at a glance

This soup is high in protein from the squirrel meat and provides a moderate amount of carbohydrates from the potatoes. It's a good source of minerals like iron and potassium, with a rough calorie estimate of 250-350 kcal per serving, depending on the cut of meat and amount of added fat.

Nutrition breakdown

Calories	300 kcal
Protein	28 g
Carbs	22 g
Fat	10 g
Fiber	3 g
Sugar	2 g
Sodium	480 mg
Potassium	620 mg
Iron	3.2 mg
Phosphorus	250 mg
Niacin (B3)	6 mg
Vitamin B6	0.5 mg
Zinc	2.8 mg
Magnesium	45 mg
Selenium	18 mcg

Per 1.5 cups (350 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the dish represents a historical practice of self-reliance and using available wild game, making it a symbol of traditional rural cuisine. Nutritionally, squirrel meat is lean and high in protein, offering a wild alternative to domesticated meats.