Butternut squash soup

Butternut squash soup with pulled pork and kale


The Butternut squash soup, like so many times in the past, started with what I got in the fridge, and how many time I have got for do the cooking.

As you imagine, I had pulled pork left over from day before. Ideally you don’t want it to be dry or to spicy, as you don’t want it to over-power the butternut overall flavour of the soup.

I told you about kale, witch I have in abundant in the deep freezer. Same goes to chicken stock. And we have plenty of garlic, that left from the summer.

So no brainer, easy as one and one equal two (hopefully i am not wrong).


1 Butter-nut squash.

14 Big garlic cloves.

2 Small onions.

Olive oil.

Few sprigs of parsley.

½ Teaspoon turmeric.

1 Teaspoon ground coriander.

1.5LT Chicken stock.

3 Cups pulled pork.

2 Cups cooked kale.


Peel the butternut, cut it to big chunks and put it in a baking dish. Add the peeled and halved onions, and the wash but unpeeled garlic to the same dish. Add seasoning and some olive oil and bake in the oven at 220˚C for twenty five minutes.

Five minutes before the end of the cooking time, put the stock, the parsley and the spices in a large enough pan and bring to gently boil.

Add the onion and the butternut to the stock and squeeze in the garlic (as you cooked it in its’ shell).

Cook to soup for several minutes.

Now the fun bit. Either use hand held blender or  food processor, mush and blend the vegetables that in the soup (not to smoothly) . Add the kale and the meat and like always,  gently boil for few minutes. To make sure the kale and the meat is: One, thoroughly cook and two, to let all the flavours blend nicely.

You can serve it as is. You don’t have to add cream or butter (although its look nice in a photo). The soup is rich enough.

Mind you, to eat the soup with Soup Almonds  its always good. In fact, it is always good to eat soup with Soup Almonds.

Butternut squash soup
Soup almonds or SHEKEDIM as they known in Israel

One last thing. Big tip for taking food photos.

Wait until the food is cool down. You don’t want the steam distort the image.

Take many photos and look at them in YOUR COMPUTER and not on your camera screen.  You want to make sure the photos are graphically good. There are always smear of sauce, steam, bubbles, shadow on the wrong place, food not looking good on the plate or in the cooking dish, you get the picture.

If need be re take the photos (obviously after sorting the problem). Ones it be eaten you can’t take the photo again.

Share this post FacebooktwitterpinterestFacebooktwitterpinterest

Leave a Reply

Your email address will not be published. Required fields are marked *