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Hearty Pork Squash Soup Recipe
Gretel Shaw
This hearty pork squash recipe serves as a balanced meal suitable for gluten-free and paleo diets. It's a homey, hearty and satisfying soup that one longs for after a long day.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Soup
Cuisine
African
Servings
4
Calories
1288.3
kcal
Ingredients
US Customary
Metric
1x
2x
3x
½
teaspoon
olive oil
2
cloves
garlic
-
roughly chopped
1
pound
ground pork (minced pork)
3
medium
shrimp (prawn)
-
de-shelled and roughly chopped
1
cup
buttercup squash
-
skin removed and diced
½
cup
mushrooms
-
shimeji
1
teaspoon
seaweed
-
wakame
4
cups
chicken stock (chicken broth or chicken bouillon)
-
low-sodium
1
pinch
salt
Instructions
Coat a non-stick pot with half a teaspoon of olive oil and stir-fry the garlic until fragrant.
Throw in the cup of squash and cover with 1 1/2 cups of low sodium chicken broth.
Put the lid on the pot, and cook on high.
Cook, until squash is fork-tender and soup is a murky orange, about 10 minutes. Meanwhile, brown the pork in a non-stick frying pan.
Add the pork and shimeji mushrooms, and boil for 3 minutes.
Add the shrimp and wakame seaweed and cook for another 2 minutes.
Top with croutons (optional).
Nutrition
Calories:
1288.3
kcal
Carbohydrates:
15
g
Protein:
81.7
g
Fat:
99
g
Saturated Fat:
36.1
g
Polyunsaturated Fat:
9
g
Monounsaturated Fat:
44.3
g
Cholesterol:
336.1
mg
Sodium:
1187.8
mg
Potassium:
1939.1
mg
Fiber:
2.4
g
Sugar:
4.6
g
Vitamin A:
1628.4
IU
Vitamin C:
20.5
mg
Calcium:
127.9
mg
Iron:
5.3
mg
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