Tempting pork squash soup – a savory, subtly-spiced dish inspired by Mexican and Chinese cuisine
Looking for a unique way to tantalize your taste buds? Our pork squash soup is the perfect intersection of Mexican and Chinese flavors, melding succulent pork, the sweetness of butternut squash, diced red potatoes, and the boldness of chili powder and smoked paprika. Think warm and comforting, but with an exotic and exciting twist.
– 1/2 pound of pork shoulder
– 1/2 diced butternut squash
– 2 cubes of chicken bouillon
– 2 diced red potatoes
– 1 red bell pepper, diced
– 1 cup chopped onion
– 1 tablespoon of chili powder
– 1 teaspoon of smoked paprika
– 2 cloves of garlic, diced
– 1/4 teaspoon of black pepper
– 1/4 teaspoon of cumin
– 2 tablespoons of olive oil
– 2 cups of water
1. Heat the olive oil in a large pot over medium heat.
2. Add the pork shoulder and sauté until brown, about 8 minutes.
3. Add the onion and garlic, stirring to mix until fragrant, about 2 minutes.
4. Deglaze the pan with the water and add the bouillon cubes.
5. Add the potatoes, bell pepper, butternut squash, chili powder, smoked paprika, black pepper, and cumin.
6. Reduce the heat to low and cover the pot. Simmer for 25 minutes or until the potatoes and squash are tender.
7. Serve warm, with a sprinkle of parsley and fresh cracked black pepper.
Tempted yet? This pork squash soup offers a truly unique take on traditional Mexican and Chinese flavors, yet it’s surprisingly easy to make. Whether for a family night-in or a cozy autumn day, this savory soup is sure to please! Be sure to pair it with a warm, crusty bread and you’ll have a meal that is as delicious as it is satisfying.