Butternut Harvest Stew

2 Tbsp butter
1 1/2 pounds boneless pork, cut in 1/2-inch chunks
1 medium onion, chopped
2 cloves garlic, minced
3 cups chicken broth
3/4 tsp salt
1/4 tsp dried rosemary
1/4 tsp rubbed or ground sage
1 bay leaf
1 medium butternut squash, peeled and chopped in bite-size chunks
2 medium apples, peeled and roughly chopped

1. Melt butter in a large saucepan.  Add pork, onion, and garlic and sauté until meat is no longer pink; drain off fat.
2. Add broth and spices (including bay leaf).  Bring to a boil, reduce heat, cover and simmer for 20 minutes.
3. Add squash and apples and simmer, uncovered, until squash is tender.  About 20 minutes.
Discard bay leaf and serve.

Note: Does not freeze well.

Source: Let's Eat!

I made this several times this fall/winter and loved it!  A delicious soup.