Rating: 4.5 stars
18 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
  • 18 Ratings

This hearty one-pot meal combines all your family's favorite ingredients -- pork, apples, carrots, and butternut squash -- into a satisfying soup recipe.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

35 mins
1 hr
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside. In a 4-quart Dutch oven brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry powder; cook and stir 2 minutes. Add broth, cider, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.

  • Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Cut remaining apples into 1/4-inch-thick wedges. Add apples and squash to pan. Cover; cook 10 to 12 minutes or until pork and vegetables are tender. Serve with sour cream, orange peel, oregano and pepper. Makes 6 servings.

Nutrition Facts

379 calories; fat 14g; cholesterol 102mg; saturated fat 4g; carbohydrates 31g; mono fat 6g; poly fat 2g; insoluble fiber 6g; sugars 15g; protein 32g; vitamin a 15646.1IU; vitamin c 30.7mg; thiamin 1.5mg; riboflavin 0.6mg; niacin equivalents 8.5mg; vitamin b6 0.9mg; folate 60.5mcg; vitamin b12 1.3mcg; sodium 526mg; potassium 1166mg; calcium 101mg; iron 3.4mg.