Fall Harvest Pork Chorizo and Butternut Squash Soup in a Butternut Squash Bowl

Chef Tim McCarty prepares a fall soup using pork as Pork Week presented by the Minnesota Pork Board wraps up.

Grilled Pork Shoulder:

1 Pork Shoulder
3 Tbsp BBQ Seasoning
2 oz Brown Sugar
6 oz Dr. Pepper
1 Tbsp Cracked Black pepper

Inject pork shoulder, Rub BBQ seasoning, Brown Sugar, and Dr. Pepper on the outside.  Place on 225 degree Smoker for 4 hours.  Pull pork off smoker and wrap in parchment paper and foil, place back on grill and cook until internal temperature reaches 185 degrees. Place on counter to rest for 30 minutes. Save juices and dice Pork into ¼ inch pieces. If you don’t have a smoker or grill cook in oven same way or in Crock Pot on medium heat until 185 degrees.

Soup:

3 lb Diced Pork
8 oz Chop Chorizo
24 oz Dice Butternut Squash
8 oz Diced Onion
4 cloves Minced Garlic
4 Tbsp Bacon Fat
1 qt Pork Stock
2 cups Heavy cream
2 ea Cinnamon Sticks
1 Tbsp Fresh grated Nutmeg
3 Tbsp Brown Sugar
Salt and Pepper to taste
1/3 cup Cornstarch slurry

Garnish: green onions, bacon bits, pecans, pork, chorizo and fried sage

In a heavy Large pot over medium heat place bacon fat, onions, butternut squash.  Saute for 4 minutes until lightly brown.  Add garlic and chorizo and cook 3 minutes longer. Add pork stock and everything  but the Pork and cornstarch. Simmer 15 to 20 minutes. Remove cinnamon sticks and blend.  Add chopped pork and thicken with cornstarch to the right thickness. Serve hot.

Butternut Squash Bowls:

4 ea Butternut Squash Slices      1 ¼”  off the Bottom
2 Tbsp Bacon Fat
Salt & Pepper to taste

Peel squash, cut in 1 ¼” startint at the bottom, remove seeds. You should get 2 to 3 pieces out and dice the rest for the soup. Saute in a large saute pan over medium high heat until lightly brown. Salt &Pepper and put in a 350 degree oven until tender but not falling apart. Serve hot.

Spicy & Candied Pecans:

½ cup Pecan
3 Tbsp Butter
½ cup Brown sugar
¼ cup Corn Syrup
1 tsp Baking Powder
½ tsp Hot Paprika

Put butter, brown sugar, corn syrup and smoked paprika in a heavy pot over medium heat. Bring to a boil remove from heat. Whip baking soda in then toss in pecans. Spray a sheet pan and place in oven at 250 degrees for 30 minutes. Remove and cool.

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