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Pork and Squash Stew
Pork and Squash Stew
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Savory pork stew with apples and butternut squash - a hearty and budget-friendly winter meal.
Ingredients:
  • 2 bay leaves
  • 2 tablespoons vegetable oil
  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 cloves garlic, sliced
  • 4 cups chicken broth, divided
  • 4 cups beef broth, divided
  • 0.25 teaspoon dried rosemary
  • 0.25 teaspoon dried sage
  • 0.25 teaspoon dried thyme
  • 1 large butternut squash, peeled and cubed
  • 3 large potatoes, peeled and cubed
  • 3 carrots, peeled and sliced
  • 3 stalks celery, chopped
  • 2 green apples - peeled, cored, and diced
  • salt and ground black pepper to taste
Instructions:
  • In a large stock pot over medium heat, warm vegetable oil. Brown pork cubes in the hot oil for about 10 minutes. Add onion and garlic, cook alongside pork until onion is translucent and pork is cooked through, approximately 5 minutes.
  • In a separate saucepan, bring 2 cups chicken broth and 2 cups beef broth to a boil. Stir in rosemary, sage, bay leaves, and thyme and simmer until reduced by half, about 10 minutes. Add reduced broth to pork mixture along with the remaining 2 cups of broth. Bring to a boil.
  • Add diced butternut squash, potatoes, carrots, and celery into the pot of soup. Lower the heat and let it simmer until the squash is tender, approximately 10 to 15 minutes.
  • Combine apples with soup and allow to simmer until tender, approximately 10 minutes. Season with salt and black pepper. Remove pot from heat and let the soup cool for 10 minutes before serving.

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