Join The Conversation With Mishpacha's Weekly Newsletter



Issue 383: Smoky Butternut Squash Soup

Estee Kafra

Smokey, meaty flavor balances the creamy, light sweetness of butternut in this flavorful soup

Wednesday, March 08, 2017

name

Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

The smoky flavor of beef fry is said to be similar to bacon. Here it’s used to flavor the soup and then as a garnish as well.

INGREDIENTS

SERVES 12

  • 1 pkg beef fry, cut into thin strips
  • 2 onions, diced
  • 3 medium butternut squash (see note)
  • maple syrup for drizzling, plus 2 Tbsp
  • chicken stock, to cover
  • 2 tsp soy sauce
  • 2 3-inch cubes of smoked meat, or 1 additional pkg beef fry
  • salt and freshly ground black pepper, to taste
  • 1 tsp dried thyme
 
PREPARATION

Preheat oven to 400°F (200°C). Slice butternut squash in half and drizzle with maple syrup; place face down on a cookie sheet. Roast for about half hour or until skin can be pierced with a fork. Scrape out seeds and discard.

Preheat a large pot and place the sliced beef fry at the bottom. Let cook for about 5 minutes, letting the fat fry and the meat shrivel up. Remove from pot and set aside on a paper towel. Do not wash the pot. Add the onions and cook until soft. Add the remaining ingredients, letting the piece of smoked meat cook along with the rest of the ingredients. Let simmer for 45 minutes to an hour.

Let soup cool and remove the piece of smoked meat. Blend with an immersion blender (taste for seasoning) and reheat when serving. If soup is too thick, add chicken stock until desired consistency is reached. Throw the pieces of cooked beef fry back into a pan for 1 minute to reheat. Garnish with a spoonful of the fried meat.

Note I often like to add some other squash into the mix just
for some variety. I especially like delicata squash. Just substitute
amounts of butternut squash.

Related Stories

477: Cranberry Crumble Muffins

Rivky Kleiman

Infused with a subtle almond or lemon flavor, these will become your absolute, best-ever muffin

483: Decadent Chocolate Pie

Brynie Greisman

Anything with chocolate and/or peanut butter is just too tempting. I kept telling myself — it’s not ...

Issue 380: Mini Apple Swirl Cakes with Caramel Frosting

Brynie Greisman

These adorable cakes are popular and pretty, but we’re warning you: The frosting is addictive and ta...

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
With All Due Respect
Rabbi Moshe Grylak The honor of every human being
What We Lost
Yonoson Rosenblum A long view, a larger perspective
Reprobate Return
Eytan Kobre Loyalty to the true and the morally upright
My Own Gentle Giant
Jacob L. Freedman Finn smirked. “Do whatever you want, Dr. Israel”
Individually United
Faigy Peritzman Two contradictions classify the Korban Pesach as a chok
Hearing Problems
Sarah Chana Radcliffe In fight mode, you may hear attacks never said
An Equal Focus
Rebbetzin Shira Smiles Remaining true to our most authentic feminine selves
The Marketer, Part I
D. Himy, M.S. CCC-SLP and Zivia Reischer “I’m late, my work is late, I come to meetings late”
Dear Neighbor and Friend
Words Unspoken I know you’ve been given challenging kids