Butternut Squash and Pulled Pork Soup

By á-7912

Ingredients

• 1/3 Cup all-purpose flour
• 1 Tbsp. paprika
• 1 tsp. ground coriander
• 1 tsp. kosher salt
• 1 1/2 lbs. pork shoulder trimmed of fat (instead we used pulled BBQ pork or pulled pork with BBQ sauce. Sweet Baby Rays worked for us.)
• 1 chicken breast cut into small cubes or chunks (recipe did not call for this, but we added it to ours)
• 1 Tbsp. vegetable oil (we use olive oil)
• 1 14.5 oz can chopped tomatoes
• 1 1/2 Cups low sodium chicken broth
• 1 medium yellow onion diced
• 1 bay leaf
• 2 Tbsp. apple cider vinegar
• 1 lb. butternut squash cut in bite sized chunks
• 1 Cup frozen lima beans
• 1 Cup frozen corn
• 1 tsp cumin (more or less depending on your taste)

Preparation

Step 1

Toss chicken and pork shoulder (unless using already prepared pork. If using already prepared pork, set pork aside till later and toss and brown chicken) in dry seasonings and brown in skillet with hot oil about 10 minutes.

If using pork shoulder: mix flour & dry seasonings, toss meat in seasonings & brown in skillet w/hot oil about 10 minutes. Then cook for about 1 ½ hour until soft enough to shred.

Place meat in a 4 qt. pot and add chopped tomatoes, chicken broth, diced onion, cumin, bay leaf, apple cider vinegar, squash, lima beans and corn.

Bring to a boil and then cover and simmer for 1 hour. Salt and pepper to taste.

Per Serving (not including the 1 chicken breast or the BBQ sauce): 1 ½ Cup, 250 cal., 8.5 g total fat, 437 sodium, 23 g carbs, 57 mg. chol., 21 g. protein, 4 g fiber.