First step is to prepare your vegetables. Peel the butternut squash, potatoes, and carrots, then chop into small-medium pieces. Remove the outer layer of the brown onion, garlic, and leek then cut into thick slices.

Place the pork / ham hock into your pressure cooker or slow cooker, then add the chopped vegetables on top.

Season with the garlic powder, salt, chicken powder, and onion powder. Then add the soup mix made up of lentils, barely, and split peas.

Pour in the chicken stock, and then the water. Top up the water if needed to submerge the pork / ham hock and vegetables.

Stir everything together to ensure everything is coated evenly.

Pressure cook for 1 hour, or slow cook on low for 8 hours. If pressure cooking, let natural release for 10 min then quick release.

Take the pork / ham hock out of the soup. Remove the layer of skin and fat around the hock. Shred any meat from the bone, then set aside in a separate bowl/container.

Depending on your smoothness preference - take the vegetables from the broth and add to a blender. Ensure some of the broth goes into the blender as well. Blend until smooth, then return to the pot. Stir to combine.

Serve the soup into a bowl, top with the pork, and enjoy!