This post is a continuation from our Caribbean Mango-Apple Pork Roast. We used the leftover pork to make this flavorful, fresh summer soup. Now let me quickly explain something, I hated the name Summer Pork-Corn Soup – it just doesn’t have that nice culinary ring to it. So I did a quick name/language change and called this soup Summer Puerco-Corn Soup, which Puerco meaning pork in Spanish. So much better sounding right BS’ers?!
Okay, let’s cut the Chatty Cathy mode here and get straight to the recipe:
- 2 Ears of Corn (we used leftover corn that we had BBQ’d the night before)
- 2 tsp Chili Paste from Sobey’s
- 1 Butternut Squash (cooked & cubed)
- Salt & Pepper to taste
- 1 tbsp Olive Oil
- 2 tsp Garlic Powder
- 2 cans of Vegetable or Chicken Stock
- 1 sprig of Rosemary
- 1/2 – 1 cup of leftover pork (either cubed or pulled)
- Ketchup for decorative topping
In a food processor, blend together the corn, squash and olive oil. You may need to add a bit of your vegetable or chicken stock at this time to get it to blend smoothly. Once completely blended, pour into a large stock pot and add your remaining ingredients, bring to a low rolling boil on medium-high heat. If you have a submersion blender: 1. I’m jealous of you 2. Use it at this time to further blend the soup.
Heat for approx. 30 mins and serve hot, topped with ketchup to make it look extra fancy!!