Autumn Pork and Butternut Squash Soup

This was one of my favorite recipes I made this fall:

Butternut Squash Soup + Caramelized Apples + Hard Cider Glazed Pork Tenderloin

*obviously add any beer of choice*



First, I’ll start on the soup, because it’s the easiest part!


  • Butternut Squash (Cubed preferably because it is less hassle to cut them)
  • Chicken Broth, 1 large can
  • One medium onion
  • Salt
  • Pepper
  • Basil
  • 1 clove of garlic minced
  • 1/4 cup of Coconut Milk


  1. Cube the Butternut Squash into half inch squares. Cut the onion into similar bite size pieces. Mince garlic.
  2. Heat a pan with olive oil at medium heat and add the butternut squash, onions and garlic. When the butternut squash is golden and the onion is translucent take off the burner.
  3. In a food processor or blender, add a quarter of the onion squash mixture and slowly add chicken broth as well. You don’t want to do it all at once if you are using  a blender because it won’t mix as well.
  4. Once all is pureed, and all of the can of chicken broth is added, add to a large pan. Add 1/4 of cup of coconut milk. Add basil, salt, pepper, and any other spice of choice (if you are looking for a sweeter taste, add nutmeg).
  5. Simmer for 20 minutes. Serve with a parsley garnish.

Now onto the Pork Tenderloin:

Pork Tenderloin is one my favorite meats, mostly because of the affordability. You can usually make a dinner that will last two nights for less than 10 dollars.


  • Two pork tenderloins
  • One medium onion
  • Chicken Broth
  • Hard cider of your choice/ or regular apple cider for non-alcoholic
  • Flour
  • Salt
  • Pepper
  • Garlic Powder


  1. Preheat oven to 375′
  2. In a frying pan brown all sides of the pork tenderloins with salt, pepper, garlic powder and olive oil. When all sides are golden brown, add to a roasting pan or a pyrex glass pan.
  3. Chop a medium onion.
  4. In the leftover oil, saute onions and add more olive oil if needed. When the onions start to lose their tenderness, add 1/2 cup of hard cider. Cook for additional minute at a low simmer. Add hard cider onion mixture and drizzle on top of the pork tenderloin.
  5. Cook pork tenderloin for 35-45 minutes at 375 degrees, or when cooked through.
  6. Remove pork and let cool. Pour pan dripping into small pan and add a table spoon of flour and 3 table spoons of chicken broth. Bring to a boil and continuously stir. Take off the burner once it is a thick gravy. Add more flour or chicken broth for your preferred thickness.

For the caramelized apples:

All you need to do is make slices of apples and sautee in the pan with sugar and cinnamon for 10 minutes at a low heat. These add a nice sweet flavor to the dish and aid to a beautiful plate.


Much love xo


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