Butternut Squash Soup
Butternut Squash Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes
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
Instructions
Details
- Servings: 4
- Dish: soup
Cuisine
- south east asian
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