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.
Smoky Butternut Squash Soup
Recipe By Estee Kafra
- Cook & Prep: 1.5 h
- Serving: 12
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Prepare Soup
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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Slice butternut squash in half and drizzle with maple syrup. Place face-down on a cookie sheet.
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Roast for about half an hour or until skin can be pierced with a fork. Scrape out seeds and discard.
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Preheat a large pot and place the sliced beef fry at the bottom. Let cook for about five minutes, letting the fat fry and the meat shrivel up.
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Remove from pot and set aside on a paper towel (do not wash the pot).
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Add the onions and cook until soft.
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Add the remaining ingredients, letting the piece of smoked meat cook along with the rest of the ingredients. Simmer for 45 minutes to an hour.
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Let soup cool and remove the piece of smoked meat.
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Blend with an immersion blender. Taste for seasoning.
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If making ahead, plan to rewarm before serving. If soup is too thick, add chicken stock until desired consistency is reached.
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Throw the pieces of cooked beef fry back into a pan for one 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.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
