For some reason we always end up with a lot of leftover pulled pork. This soup is the perfect solution. Would work equally well with shredded chicken or beef.


1 large, cubed (1”) Butternut squash
2 T. avocado oil
1 t. cinnamon
8 slices bacon
1 onion, chopped
4 cloves garlic
1 can chopped green chiles
3 T. tomato paste
1 heaping T. smoked paprika
1-1/2 to 2 lbs. pulled pork
1/4 C. apple cider vinegar
2 T. Molasses
2 14 oz. cans diced, fire-roasted tomatoes
4 C. chicken stock
2 C. water

  1. Toss to coat: squash with oil and cinnamon. Roast 400ΒΊ for 35 mins on greased cookie sheets.
  2. Cook diced bacon, onion and garlic.
  3. Add to pot with remaining ingredients and squash, simmer until hot.

This is such a versatile recipe. You can sub sweet or regular potatoes. Add a can of corn or beans. Throw in your other leftover veggies. Anything goes in this easy, filling, tasty soup!