Smoky Butternut Squash Soup

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

2 min read March 8, 2017

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.