Pork and Butternut Squash Stew

2 Reviews
ADD YOUR REVIEW
Oxmoor House
Prep Time
20 Mins
Cook Time
39 Mins
Yield
8 servings (serving size: 1 1/2 cups)
January 2006
RECIPE BY Oxmoor House

Warm up a cold winter's night with a steaming bowl of stew and crusty bread from the oven. Bright orange squash and dark green kale add more than just color to this soup—these winter-garden veggies also add plenty of vitamins and fiber.

Ingredients

  • 2 teaspoons olive oil
  • 1 pound boneless pork loin, trimmed and cut into 3/4-inch cubes
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups chopped onion
  • 1 teaspoon ground coriander
  • 2 garlic cloves, minced
  • 6 cups coarsely chopped fresh kale (about 1 pound)
  • 5 cups cubed peeled butternut squash (about 2 1/4 pounds)
  • 2 tablespoons tomato paste
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes, un-drained

Nutritional Information

  • Calories 212
  • Fat 4.2g
  • Satfat 1.1g
  • Protein 17.4g
  • Carbohydrate 30.0g
  • Cholesterol 32mg
  • Iron 2.9mg
  • Sodium 658mg
  • Caloriesfromfat 18%
  • Fiber 5.6g
  • Calcium 163mg

How to Make It

Step 1

Heat oil in a large Dutch oven over medium heat. Add pork, salt, and 1/2 teaspoon pepper; cook 9 minutes or until pork is browned, stirring occasionally. Remove pork from pan; set aside.

Step 2

Add onion to pan; sauté 5 minutes or until tender. Add coriander and garlic; sauté 1 minute. Return pork to pan. Add remaining 1/4 teaspoon pepper, kale, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Oxmoor House Healthy Eating Collection

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

PKcookin's Review

PKcookin
November 30, 2014
This has great flavor and is a really good soup for a cold day. I used some frozen tomatoes so to make up for the lack of liquid I added a little extra chicken broth and some doubled the amount of tomato paste. I also added half of the tomato paste after the garlic and let it brown and deepen in the pan before adding the kale. I built more flavors by adding the kale and sauteing the entire dish for a bit before adding the squash. Took another reviewers advice and added a can of drained and rinsed white beans. I also finished with a little bit of parmesan.

byrdieep's Review

byrdieep
October 18, 2013
My family and friends LOVE this recipe. Easy and feeds a bunch. I used 2 cans of tomatoes, a whole BOX of cut butternut, 2/3 big bag of chopped Kale, and added a can or two of cannelloni. A package of pork chops that were on sale. I also put everything beside the cannelloni and butternut in the big crockpot and let it stew. Added the soft veggies mid way through.