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
 
At Our Doorstep
Rabbi Moshe Grylak In Israel, intermarriage still has some shock value
The Wrong Conversation
Yonoson Rosenblum How can we reattach Jews to the Jewish story?
Heart on Your Sleeve
Eytan Kobre Being pro-phylactery can be downright prophylactic
The Silver Lining
Alexandra Fleksher Who is brave enough to buck the dangerous trends?
Top 5 Uniquely Jewish Words
Rabbi Dovid Bashevkin For some concepts, Yidden have the best words
10 Questions for Avi Kehat
Rachel Bachrach The Chesed Fund, for desperate people who need a fortune
On Speaking Terms
Rabbi Ron Yitzchok Eisenman He learned firsthand, “What goes around comes around”
Stressed Out
Jacob L. Freedman “We’re going to aggressively help you take care of you”
Mona Knew to Pick a Winner
Riki Goldstein “Shloime, let’s sing this on Motzaei Shabbos”
Four Stanzas You Don’t Just Sing
Riki Goldstein “This is not a niggun that you just sing!” he exclaimed
A Part of Me
Riki Goldstein The fruit of two years’ preparation and collaboration
Worth the Hassle?
Riki Goldstein Travel can be challenging for musicians and bands
Know It All
Faigy Peritzman The wiser I get, the more I realize how little I know
No Time to Breathe
Sarah Chana Radcliffe When we don’t have a minute to spare is when we pause
On Dry Ground
Rebbetzin Shira Smiles Every day we thank Hashem for the miracle of dry land