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Apple Cider Pork Stew with Butternut Squash
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds pork shoulder, cut into 1-inch cubes
  • 4 cups butternut squash, peeled and cubed
  • 2 cups apple cider
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Place the pork cubes, butternut squash, onion, carrots, and garlic into the slow cooker.
  • Pour the apple cider and chicken broth over the ingredients.
  • Sprinkle in the thyme, salt, and pepper, then stir everything to combine.
  • Cover the slow cooker and cook on low for 7 to 8 hours, until the pork is fork-tender.
  • Ladle the stew into bowls and top each serving with the chopped parsley.

Notes

Mashing a few pieces of squash at the end of cooking thickens the broth naturally. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a splash of broth if needed. Skip the parsley if you prefer a simpler finish.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board