Pork And Squash Stew
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
53
Sourness
47
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 large
Onion (chopped)3 cloves
Garlic (sliced)4 cups
Chicken Broth (divided)4 cups
Beef Broth (divided)1 tsp
Dried Rosemary1 tsp
Dried Sage1 tsp
Dried Thyme3 large
Potatoes (peeled and cubed)3 stalks
Celery (chopped)1
SaltDirections:
1
Heat vegetable oil in a large stock pot over medium heat
2
Brown the pork cubes in the hot oil, about 10 minutes
3
Cook and stir onion and garlic with pork until onion is pork is no longer pink in middle, about 5 minutes
4
Bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan
5
Stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes
6
Pour reduced broth into pork mixture along with remaining 2 cups chicken and beef broth
7
Bring to a boil
8
Stir butternut squash, potatoes, carrots, and celery into soup
9
Reduce heat to low and simmer until squash is tender, 10 to 15 minutes
10
Stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper
11
Remove pot from heat and let soup cool for 10 minutes before serving