Ingredient

• 12 ounces 80% lean ground pork
• 1 teaspoon fish sauce (such as Red Boat)
• 1 teaspoon granulated sugar
• 2 teaspoons kosher salt, divided
• ½ teaspoon black pepper, divided
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large shallot, finely chopped (about 1/3 cup)
• 2 large garlic cloves, minced
• 6 cups water
• 1 (1 1/2-pound) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces (5 to 6 cups)
• Chopped fresh cilantro, chopped fresh Thai basil, and sliced red Fresno chile (optional), for serving

Direction

1. Stir together pork, fish sauce, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl until combined. Let stand at room temperature 10 minutes.
2. Heat oil and butter in a large saucepan over medium-high. Add shallot and garlic; cook, stirring often, until tender, about 3 minutes. Add pork mixture; cook, stirring to break up into small pieces, about 1 minute. Add 6 cups water; bring to a gentle boil over medium-high. Boil, skimming surface of any foam or impurities, until broth is clear, about 3 minutes.
3. Add squash, remaining 1 1/2 teaspoons salt, and remaining 1/4 teaspoon black pepper to mixture in saucepan; reduce heat to medium-low. Cook, stirring occasionally, until squash is tender, 20 to 25 minutes. Remove from heat. Ladle soup evenly into 4 bowls. Top with cilantro, Thai basil, and chile slices, if desired.