Pork Belly and Squash Soup
|12 oz||Pork belly (uncooked, preferably)|
|1 bunch||Fresh sage leaves|
|2 Tbsps||Maple syrup|
|2||Butternut squash (medium, or 1 very large)|
|4-6 cups||Vegetable broth|
|1 Tbsp||Kosher salt|
Peel and cube butternut squash. Set aside.
Cube the pork belly into 1” cubes. Place in a heavy-bottom pot (like a Dutch oven) and cook over low heat to melt the fat off the pork belly. If you could only find cooked pork belly, this process will only take a few minutes. Once the meat starts to get a little color, remove the pork belly and set aside. Add the sage to the fat in the pan to crisp it up. Set the sage aside.
Add the squash and shallots and toss into the rendered fats to coat. Add the broth and the salt. Cover and cook until the squash is soft.
Pour the squash in a blender and puree until smooth with half of the pork belly cubes. Blend until smooth. Serve warm with remaining pork belly and sage as garnish.