Savor the comforting blend of flavors with Sopa de Calabaza y Cerdo – it's the perfect dish for a cozy evening!

1

Begin by peeling and dicing the butternut squash into small cubes. Set aside.

2

Next, cut the pork shoulder into bite-sized pieces and season with salt and pepper.

3

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the pork pieces and cook for about 5-7 minutes until browned on all sides.

4

Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until they begin to soften and become fragrant.

5

Include the diced carrot and stir for another 2 minutes.

6

Now add the cubed butternut squash and sprinkle in 1 teaspoon of cumin. Mix everything well.

7

Pour in 4 cups of chicken broth, bringing the mixture to a boil.

8

Reduce the heat to low and let it simmer for approximately 30 minutes, or until the butternut squash is tender.

9

Once cooked, you can use an immersion blender to puree the soup for a smoother consistency, or leave it chunky if preferred.

10

Taste and adjust seasoning with more salt and pepper if necessary.

11

Serve hot, optionally garnished with a drizzle of olive oil or a sprinkle of freshly chopped herbs.

4

• Top with roasted pumpkin seeds for a crunchy contrast.
• Serve with a dollop of sour cream or Greek yogurt for creaminess.
• Add a sprinkle of smoked paprika for an extra flavor dimension.

• For an extra depth of flavor, roast the squash in the oven for 20 minutes before adding it to the soup.
• Feel free to add beans for added protein and a thicker texture.
• A splash of lime juice before serving enhances the flavor beautifully.

• fat: 15g
• carbs: 35g
• protein: 20g
• calories: 350

This soup is rich in vitamins A and C from the butternut squash, and the pork adds a good source of protein, making it a nutritious and satisfying meal.

• Pasteles Puertorriqueños (Root Vegetable Meat Patties) -
• 3in1restaurant
• Main Courses Archives - Pati Jinich