I love to cook with all my heart. But, as I’m sure anyone can relate, sometimes I just simply don’t feel like it. Yeah, you recognize that feeling, don’t you. It’s called Winter. And it’s coming. But fear not, I have found the solution to your seasonal woes.
This soup came as an accident. I got my weekly farm share basket and opened it to find ground pork, butternut squash, and kale. Sometimes whenever I open my basket I like to pretend I’m on the TV show Chopped and have to cook for Alex Guarneschelli. She is a real hardass, so this thought alone always pushes me to make something good.
I thought wow, it’s cold outside. People usually eat soup when it’s cold outside. I typically am not a fan of soup, and I’m not overly fond of butternut squash, but if I put the squash with the pork (because duh) and kale into a pot with some chicken broth, it could taste alright. Plus, it’ll warm my frozen extremities and I can freeze the rest for lunches throughout the week.
When I had my first taste of the concoction I had created, I was really proud. I felt like I was watching my meal graduate from college with honors after doing some hard work simmering for 45 minutes. It was a beautiful moment.
Prep Time: 5 minutes
Cook Time: 40-45 minutes
Total Time: 45-50 minutes
1/2 onion or 1 shallot, diced
2 cloves garlic, diced
2 tablespoons olive oil
1 pound ground pork
1/2 butternut squash, diced (or 1-2 potatoes if not Paleo)
1 bunch kale or whatever green you prefer, finely chopped
3 carrots, chopped
4 quarts water + 4 teaspoons chicken boullion or 2 quarts water, 2 quarts chicken stock
salt and pepper, to taste
- In a large soup pot, add olive oil, onion/shallot, garlic, and salt and pepper.
- Sauté until onion is tender and translucent.
- Add ground pork.
- Cook until mostly browned, stirring occasionally.
- Add butternut squash or potatoes.
- Sauté for an additional 2-3 minutes.
- Add finely chopped kale.
- Add chicken broth and water or water and chicken boullion combo.
- Bring mixture to a boil.
- Once the mixture is brought to a boil, reduce heat to low and simmer for 30-35 minutes.