Butternut Squash and Pork Soup with Fish Sauce and Tender Herbs

Ingredients

• 12 ounces 80% lean ground pork
• 1 teaspoon fish sauce (such as Red Boat)
• 1 teaspoon granulated sugar
• 2 teaspoons kosher salt, divided
• ½ teaspoon black pepper, divided
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large shallot, finely chopped (about 1/3 cup)
• 2 large garlic cloves, minced
• 6 cups water
• 1 (1 1/2-pound) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces (5 to 6 cups)
• Chopped fresh cilantro, chopped fresh Thai basil, and sliced red Fresno chile (optional), for serving

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