Butternut Squash Soup with Pan Seared Pork Chop and Crisped Kale

This recipe came about as a kitchen clean out but is now a staple in my dinner rotation during the colder months. For some reason, as much as I love both soup and pork chops, I rarely find myself eating either of them. Not only is this meal a healthy version of comfort food for when its too cold outside that you need something to warm your bones, but it is incredibly easy to prepare and something that will seriously impress anyone you have over for a dinner party. Plus, make a huge vat of this soup and you can freeze portions to last you the rest of winter.

Recipe

Ingredients (serves 2):

  • Bone in pork loin chop (2)
  • Butternut squash (1)
  • Kale (1 bunch)
  • Carrot (1-2)
  • Nut milk (1 cup)
  • Chicken stock (1.5-2 cups)
  • Avocado oil
  • Butter / ghee
  • Cinnamon
  • Nutmeg
  • Salt & pepper

Directions:

1. Prepare and cook the butternut squash and carrots (this can be done the prior night):

a. Skin both vegetables and cut into ½ inch pieces

b. Toss with avocado oil, salt, and pepper and place on a parchment paper lined baking sheet

c. Cook in the oven @ 425 for ~30 minutes or until crisped

2. Pat dry the pork chops with a paper towel and season both sides with salt & pepper. Allow to sit out for ~10 minutes to dry and lower in temperature

3. Wash and destem the kale and cook on high heat a cast iron skillet with a spoonful of ghee and salt & pepper. Remove once cooked through and crisped and set aside

4. Cook the pork chop:

a. Bring the cast iron skillet to high heat and melt a spoonful of butter / ghee on it

b. Place the pork chop on the hot skillet and cook for ~3-4 minutes, or until it has formed a nice sear

c. Flip the pork chop and do the same on the other side

d. Finish cooking in the oven @ 400F for ~5-10 minutes or until the pork reaches 140-145 degrees

e. Once done, remove and let rest for at least 5 minutes before serving

5. While the pork chop is cooking, add the following ingredients to the blender: roasted butternut squash and carrots, 1 cup nut milk, 1.5 cups of chicken stock, cinnamon, nutmeg, and salt & pepper. Blend on high until reaches a smooth, soup-like consistency

a. If too thick, continue to add more chicken stock or water

6. Place the pork chop on top of the crisped kale and aside the soup and serve!