Directions:
- Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
- Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.83 Kcal (1486 kJ) | ||
| Calories from fat | 116.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.93g | 20% | |
|---|---|---|---|
| Cholesterol | 70.27mg | 23% | |
| Sodium | 2129.87mg | 89% | |
| Potassium | 996.96mg | 21% | |
| Total Carbs | 33.81g | 11% | |
| Sugars | 8.16g | 33% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 24.37g | 49% | |
| Vitamin C | 20.4mg | 34% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 2.8mg | 16% | |
| Calcium | 85mg | 8% | |
| Amount Per 100 g | |||
| Calories | 77.16 Kcal (323 kJ) | ||
| Calories from fat | 25.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 20% | |
|---|---|---|---|
| Cholesterol | 15.28mg | 23% | |
| Sodium | 463.17mg | 89% | |
| Potassium | 216.8mg | 21% | |
| Total Carbs | 7.35g | 11% | |
| Sugars | 1.77g | 33% | |
| Dietary Fiber | 0.91g | 17% | |
| Protein | 5.3g | 49% | |
| Vitamin C | 4.4mg | 34% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 0.6mg | 16% | |
| Calcium | 18.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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