Pork and Squash Stew

Pork and Squash Stew

5 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 25 m
Recipe by  Jeff

“Hearty, savory winter stew.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 10 servings



  1. Heat vegetable oil in a large stock pot over medium heat. Brown the pork cubes in the hot oil, about 10 minutes. Cook and stir onion and garlic with pork until onion is pork is no longer pink in middle, about 5 minutes.
  2. Bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan. Stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes. Pour reduced broth into pork mixture along with remaining 2 cups chicken and beef broth. Bring to a boil.
  3. Stir butternut squash, potatoes, carrots, and celery into soup. Reduce heat to low and simmer until squash is tender, 10 to 15 minutes.
  4. Stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper. Remove pot from heat and let soup cool for 10 minutes before serving.

Share It

Reviews (5)

Rate This Recipe


Delicious! I halved the recipe and it still made a full stock pot of soup! I didn't half the broth though. Also, I didn't reduce the broth because if I had, there would be no broth. (In fact, I had to add more). Tastes great though! I just used leftover pork roast and shredded it. Yummy!



OK, so I added green pepper and fresh mushrooms, but this is a great recipe any way you do it. Without flour added it's a soup (as stated in the body of the recipe) but add flour to thicken and it's a stew. Next time I'll probably coat the pork with flour before browning.



Excellent! Followed recipe exactly and it came out perfect. I did thicken it with a little flour just before serving. Made it a little creamier. Thanks for submitting.

More Reviews

Similar Recipes

Harvest Pork Stew

Harvest Pork Stew

Apple and Pork Stew

Apple and Pork Stew

Fall-Apart Pork Stew

Fall-Apart Pork Stew

Pork Rib Stew with Sage Cornmeal Dumplings

Pork Rib Stew with Sage Cornmeal Dumplings

Chef John's Irish Pork Stew

Chef John's Irish Pork Stew

Halloween Stew with Pork and Butternut Squash

Halloween Stew with Pork and Butternut Squash


Amount Per Serving (10 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 43 g
  • 14%
  • Protein
  • 15.7 g
  • 31%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 803 mg
  • 32%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Irish Pork Stew


next recipe:

Halloween Stew with Pork and Butternut Squash