Pork Rib Tips & Acorn/Butternut Squash Soup
Heat a pan under medium heat. Add 1 tsp of olive oil. Sweat shallots and then add rib tips to brown. Transfer to stock pot over high heat, add water and salt. Bring to a boil, reduce to medium heat for 30 minutes. Skin, and cube squash. Add squash to stock pot, and bring heat to a medium-high for about 20 minutes. Garnish with scallions and serve!