This easy spiced pork squash and white bean soup 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.
A few years ago, I finally gave one of those meal kit services a try after resisting for way too long.
The little voice in my head kept saying, “Gina, you cook for a living. You have absolutely no business having dinner ingredients delivered to your doorstep when you’re at the grocery store three times a week.”
And for the longest time, I listened to that voice.
What I should’ve said was, “Please be quiet. When I get home from CrossFit at 8 p.m. and still have to figure out dinner, all logic goes out the window.”
Turns out, I kind of get the appeal.
I enjoy cooking. I don’t mind chopping vegetables or standing at the stove. What I don’t always enjoy is figuring out what to make, planning the meals and making sure I have everything on hand.
One of the recipes in that box was a version of this pork, squash and white bean soup and it immediately stood out to me.
It had all the things I gravitate toward once the weather turns cold: hearty beans, sweet winter squash, savory pork and plenty of warming spices.
Of course, after making it once, I couldn’t leave it alone.
I tweaked a few things, used chicken broth instead of water for more flavor and adjusted the ingredients to better match how I cook at home. That’s how this version ended up here.
What I love most about this soup is how flexible it is.
It’s reminiscent of my Tuscan kale soup recipe, but much heartier and more substantial.
The ingredients are winter perfect and you can easily swap in another squash if that’s what you have on hand. Kabocha would be great here, but check out my guide to winter squash for plenty more options.
You can also stir in a small pasta shape near the end of cooking if you’re looking for something even more filling.
This is the kind of meal that calls for sweatpants, a blanket and a spot on the couch. Preferably with a fire going and something mindless on TV.
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.
Spiced Pork, Squash and White Bean Soup
Ingredients
- 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
Instructions
- 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 (or broth); 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Love this soup. Thank you and Happy Holidays to you and your family.