This easy spiced pork squash and white bean soup Blue Apron meal is the perfect thing to warm up with on a cold winter night and ready in less than an hour!
If you could combine everything warm, hearty and comforting you can think of in a bowl, this soup would be it.
Ok, maybe add some orzo or orecchiette in the mix and then it’s winter comfort perfection, but this right here was realllllly close.
The best part about this meal is it’s part of Blue Apron’s recipe collection and can be delivered right to your doorstep.
I’ve been wanting to try Blue Apron for months. Years even?
But then there’s this little voice inside my head that’s all “Gina, you cook for a living, you have no business ordering meal ingredients to your doorstep when you’re at the grocery store like 8 times a week (I suck at meal planning)”.
I listened to that voice all this time but what I should’ve said is “stfu, voice, when I get home from CrossFit at 8pm or later most nights, the last thing I want to do is think about what’s for dinner!”
It’s kind of the best case solution for someone that likes and wants to cook but just doesn’t want to deal with the time involved in shopping and meal planning.
You get chef-created recipe ingredients delivered to your house (in a refrigerated box so no worries if you’re not home for delivery), just the perfect amount for what you’re cooking (no extra waste!) and the best part (to me at least), is it’s all farm-fresh quality ingredients.
Among the 3 meals I chose were salmon and a cornish hen (all 3 were very seasonally appropriate too using things like cranberries, butternut squash and winter herbs – love that!).
The salmon was wild caught and the cornish hen was organic.
When I saw that I was won over before even tasting the meals.
Well done, Blue Apron.
I chose the 2-person plan which gives you 3 meals but they also offer a family plan which serves 4.
Considering there are plenty of salmon recipes (these sriracha honey salmon vegetable packets are a huge hit!) and a great cornish hen recipe on this site already, I decided to share this pork squash and white bean soup with you guys.
Whether you’re the kind of person that needs/wants to follow directions verbatim or you feel comfortable enough in the kitchen to kind of wing it and do your own thing (I’m totally the latter), the meals will be perfect for a no-brainer dinner.
I sort of glance at the detailed directions on the back of the recipe card that comes with each meal, get an idea of what I need to do and then just go from there, but if you want every single step spelled out for you, you get that level of detail!
Every meal (they change out weekly but you can see a collection of all their recipes here) can be made in 40 minutes or less and averages anywhere from 500-700 calories.
I was impressed with all three meals in that I definitely felt like there was enough food for Ulysses and I (especially when his portion sizes are way out of control some nights).
Some even had enough for lunch leftovers – score!
I love that this pork squash and white bean soup is the kind of thing that can be adapted a bit if you wanted to and hand some other things on hand.
It’s reminiscent of my Tuscan kale soup recipe just really bulked up for a super hearty alternative.
The ingredients are winter-perfect and you can easily sub out another squash in place of butternut if you wanted (kabocha would be awesome!), use chicken broth instead of water (like I did) for even more flavor and maybe even throw a little pasta in the mix for an even more filling meal.
It’s the kind of thing you want to sit on the couch in sweats with a big bowl of, fire going and Netflix on.
Especially when you didn’t even have to venture out to the grocery store to make it.
Try this Italian Tomato Pasta Soup or this Hot and Sour Egg Drop Soup for more cozy soup recipes or, give this Instant Pot ground pork casserole a shot for another way to enjoy ground pork in a comforting meal.
- 10 ounces Ground Pork
- 1 1/4 cups Cannellini Beans
- 3 cloves Garlic
- 2 ounces Lacinato Kale
- 1 small butternut squash
- 1 lemon
- 1 red onion
- 1 bunch sage
- 1 Tablespoon walnuts
- 1/3 cup grated parmesan cheese
- 2 tablespoons squash soup spice blend (All-Purpose Flour, Ras El Hanout, Ground Turmeric, Ground Nutmeg & Ground Cardamom)
- Wash and dry the fresh produce. Cut off and discard both ends of the squash; peel the squash. Separate the neck and bulb of the squash; halve the bulb lengthwise, then remove and discard the pulp and seeds. Small dice the squash. Peel and small dice the onion. Peel and mince the garlic. Remove and discard the kale stems; thinly slice the leaves. Drain and rinse the beans. Quarter and deseed the lemon. Pick the sage leaves off the stems; discard the stems and finely chop the leaves. Finely chop the walnuts.
- In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly tender. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
- Add the ground pork to the pan of vegetables; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through. Add the spice blend; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and thoroughly combined.
- Add the kale to the pan of vegetables and pork; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the beans and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 6 to 8 minutes, or until thickened and slightly reduced in volume. Using a fork, mash about 1/4 of the cooked squash against the sides or bottom of the pan; stir to incorporate. Turn off the heat. Stir in the juice of 2 lemon wedges. Season with salt and pepper to taste.
- While the soup simmers, in a small bowl, combine the sage, walnuts, cheese and the juice of the remaining lemon wedges; slowly stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.
- Divide the finished soup between 2 bowls. Top with the pesto. Enjoy!
* I used chicken broth I had opened on hand in place of the water in the recipe. Makes for an even more flavorful soup!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 763Total Fat: 37gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 148mgSodium: 437mgCarbohydrates: 55gFiber: 13gSugar: 6gProtein: 56g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*This post is sponsored by Blue Apron. All content and opinions are my own.