Butternut Squash Stew with Pork and Spinach
Author: 
Recipe type: Soup
Serves: 5
 
Ingredients
  • 1 pound ground pork
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon red pepper f lakes
  • ½ teaspoon smoked sweet paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground fennel seeds
  • ⅛ teaspoon ground cloves
  • 1?2 teaspoon ground white pepper
  • ¼ teaspoon sea salt
  • 1 medium-sized butternut squash, peeled, seeded, and cut into 11?2-inch cubes
  • 1 (14½-ounce) can diced tomatoes
  • 1 quart homemade chicken stock (page 240)
  • 2 heaping tablespoons tomato paste (1/2 of a 6-ounce can)
  • 2 quarts chopped spinach (about 6 ounces spinach leaves)
  • 3 tablespoons minced fresh mint, for garnish
  • 3 tablespoons minced fresh cilantro, for garnish
  • 3 tablespoons minced fresh basil, for garnish
Instructions
  1. In a large soup pot over medium heat, brown the pork, breaking it up into small pieces with a spatula as you go. Drain off the fat.
  2. Add the onion, garlic, ginger, spices, and salt and cook for about 10 minutes or until the onion is soft.
  3. Add the squash, tomatoes, chicken stock and tomato paste and simmer, uncovered, for about 1 hour on low heat. This will reduce the stock and make the soupy mixture more like a stew.
  4. Remove from the heat and stir in the spinach. As soon as the spinach is wilted, serve and garnish with the fresh herbs.
Recipe by Sustainable Dish at https://sustainabledish.com/sneak-peak-recipe-butternut-squash-stew-with-pork-and-spinach/