My P.S. (Princely Spouse) suggested I make more pumpkin soups, as he laid another pile of cans of pumpkin on me. I’d just asked him “what is it you crave that we now have a dozen cans of pumpkin?” Soup was a good answer. I was thinking more along the lines of pie… But the subject of soup did remind me I had roasted a butternut squash and froze it to make future soup. It was time for the future.
I’d found this recipe to use when we have leftover pork, which seems to be often. The recipe didn’t contain leftover roasted squash, but I could imagine it would work well with that simple addition. I’d roasted the squash several weeks earlier. I simply cut it into chunks and roasted it at 425°F until fork tender.
I let the squash cool for handling, then scooped out the seeds. Next I scooped the squash out of the shells and put it into a container. I froze the squash until I was ready to use it in a recipe.
You could make this soup in a pot on the stove and it would be done faster. That was the point of the original blog post- a fast fix for dinner. I just slowed it down a bit by adding the crockpot to the recipe.
I suggest sautéing the onions for a few minutes before adding the rest of the ingredients if you’re going to make the soup in a pot on the stove. I didn’t add onions because the leftover pork drippings I used contained a large amount of onion. I’d sliced up a large onion and put it in with the 8 lb pork roast when I cooked the roast in the crockpot several days earlier. I posted the roast porkXXXXXXXXXXXXXXXX earlier. Now I chopped the pork a bit finer and added it to my largest crockpot.
I drained and rinsed the black beans and placed them in the crockpot. I’m not sure if that’s necessary but when I rinse the beans they get all sudsy and bubbly and that seems quite odd to me. I’m not sure what causes that but I hope I make it go away!
I added the chicken broth and a cup of pork drippings I had leftover from roasting the pork in the crockpot. The squash went in next, followed by a cup of salsa, some tomato paste and seasonings.
I also added corn that I’d frozen last summer to the crockpot. I was happy when the recipe called for frozen corn, I still had many packages of that frozen corn to use. I chopped the pork up a bit more and added it to the pot, stirring well and placing the lid on the pot.
This soup cooked for 2 hours on high, then I taste tested it and added more salt. I let it simmer on low for another hour because we weren’t ready for dinner yet. Otherwise it was actually done in the crockpot in 2 hours.
We ate the soup with the long name for dinner garnished with shredded cheddar and sour cream. I loved it and my P.S. did as well. It’s a hearty soup and would probably be 4 large servings or 6 regular ones.
My favorite way to eat the soup was with crushed tortilla chips. I’ve also added shredded lettuce and diced tomatoes as a garnish in the past when eating Southwestern type soups.
Pork, Butternut Squash and Black Bean Soup
- 2 cups roasted butternut squash
- 2 cups leftover roast pork; chopped to 1/2″ pieces – 3 cups chicken broth
- 1 cup leftover pork drippings or more chicken broth
- 2 cans black beans; rinsed and drained
- 1 cup salsa
- 4 tablespoons tomato paste
- 1 cup frozen corn
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt; more to taste
- Garnish: shredded cheese and sour cream
Add ingredients to crockpot and stir well. Set heat to high for 2 hours. Taste test for seasoning, adding salt and pepper as desired.
Serve hot garnished with shredded cheese and sour cream. You could also use shredded lettuce and crushed tortilla chips.
Adapted from Food.com