Name: Pork and Squash Stew
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Vegetable oil - 2 tablespoons; Pork shoulder, cut into 1-inch cubes - 2 pounds; Onion, chopped - 1 large; Garlic, sliced - 3 cloves; Chicken broth, divided - 4 cups; Beef broth, divided - 4 cups; Dried rosemary - ¼ teaspoon; Dried sage - ¼ teaspoon; Bay leaves - 2; Dried thyme - ¼ teaspoon; Butternut squash, peeled and cubed - 1 large; Potatoes, peeled and cubed - 3 large; Carrots, peeled and sliced - 3; Celery, chopped - 3 stalks; Green apples - peeled, cored, and diced - 2; Salt and ground black pepper to taste - 2

Ingredients for - Pork and Squash Stew

1. Vegetable oil 2 tablespoons

2. Pork shoulder, cut into 1-inch cubes 2 pounds

3. Onion, chopped 1 large

4. Garlic, sliced 3 cloves

5. Chicken broth, divided 4 cups

6. Beef broth, divided 4 cups

7. Dried rosemary ¼ teaspoon

8. Dried sage ¼ teaspoon

9. Bay leaves 2

10. Dried thyme ¼ teaspoon

11. Butternut squash, peeled and cubed 1 large

12. Potatoes, peeled and cubed 3 large

13. Carrots, peeled and sliced 3

14. Celery, chopped 3 stalks

15. Green apples - peeled, cored, and diced 2

16. Salt and ground black pepper to taste 2

How to cook deliciously - Pork and Squash Stew

1 . Stage

Heat vegetable oil in a large stock pot over medium heat. Brown the pork cubes in the hot oil, about 10 minutes. Cook and stir onion and garlic with pork until onion is pork is no longer pink in middle, about 5 minutes.

2 . Stage

Bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan. Stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes. Pour reduced broth into pork mixture along with remaining 2 cups chicken and beef broth. Bring to a boil.

3 . Stage

Stir butternut squash, potatoes, carrots, and celery into soup. Reduce heat to low and simmer until squash is tender, 10 to 15 minutes.

4 . Stage

Stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper. Remove pot from heat and let soup cool for 10 minutes before serving.