Autumn Soup by Joan Clause

AUTUMN SOUP  by Joan Clause      Original recipe

1 lb well-trimmed, boneless pork loin chunks

1 qt water

2 celery stalks, finely-chopped,

½ onion, finely chopped

½ tsp salt

½ tsp white pepper

½ tsp celery salt

1 qt College Inn Chicken Broth

1 small butternut squash (nice apricot color) peeled, trimmed, and chopped into small    

   pieces

½ medium chopped apple

½ tsp cinnamon

Freshly-ground nutmeg

     Simmer on low the first 7 ingredients until the pork chunks are tender enough to push a fork through.  This may take a long time.  Do something else in the meanwhile, but check now and then to see if you need to replenish the water. 

     When pork chunks are tender, remove them and put aside. 

     Add chicken broth, squash, and apple.  Bring to simmer, and keep simmering until squash and apple are mushy.  A potato masher can be used to smooth the squash and apple into the broth. 

     Add cooked pork chunks, cinnamon, and a twist of the nutmeg grater.  Simmer until ready to eat.