The cold weather is setting in and it is time for more soup. This time, the soup making adventure will be with the “two sisters + dennis”. These two wonderful lady are old friends who have a passion to cook tasty food. We will be making a butternut squash soup with pork ribs topped with cilantro and green onions. I am excited to have them join me in making soup to give to the Pastor , their wives, and a few aunties at my church.
The butternut squash is a winter squash. It has a sweet, nutty taste similar to that of a pumpkin and great with soup.
Ingredients:
- Pork ribs– 2 1/2 to 3 lbs (chopped with bones)
- Butternut squash– 3 gourdes (each about 2lbs each)
- Garlic– 1 set (you can buy a package of already-peeled cloves at 888 at a good price)
- Ginger- 1 whole ginger
- Kosher salt– 1 bottle
- Red Boat Fish Sauce (we can use Squid or Three Crabs)- 1 bottle
- Fresh black pepper– 1 bottle
- Green onions – 5 bundles
- Cilantro – 4 or 5 bundles
Instructions:
- make the chicken soup base
- remove the seeds from the butternut squash and cut into cubs
- cut the pork ribs into small pieces and flash cook them.
- drain the water from the pork ribs and add the ribs into the chicken broth
- cook the soup with the ribs for 1.5 hours
- 30 minutes before serving, add the butternut squash
- season the broth with salt, white pepper, and fish sauce to taste
- when serving the soup, add cilantro and diced green onions onto the bowl of soup
