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    You are in: Home / Recipes / Butternut Squash Soup Shots With Candied Bacon Recipe
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    Butternut Squash Soup Shots With Candied Bacon

    Butternut Squash Soup Shots With Candied Bacon. Photo by threeovens

    1/2 Photos of Butternut Squash Soup Shots With Candied Bacon

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    threeovens's Note:

    This soup is served as a fancy appetizer in a shot glass with half a piece of candied bacon, but you could serve it in a bowl and crumble the bacon as a garnish, if desired.

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    Ingredients:

    Serves: 12

    Yield:

    shots

    Units: US | Metric

    Soup

    Candied bacon

    Directions:

    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Cut squash in half lengthwise, remove seeds, and place cut side down on baking dish; add 1/2 inch of water and bake until fork tender, about 40 minutes.
    3. 3
      Meanwhile, trim leeks, slit lengthwise and wash thoroughly.
    4. 4
      Rough chop the white and light green parts (save tough green tops for making stock).
    5. 5
      In a large pot or Dutch oven, heat oil over medium low heat.
    6. 6
      Saute leeks for a few minutes, stirring occasionally, then add curry powder.
    7. 7
      Scoop out squash flesh and add to pot; pour in chicken broth, ginger, maple syrup, and salt.
    8. 8
      Simmer 30 minutes.
    9. 9
      Puree the soup using an immersion blender, or a regular blender or food processor in batches.
    10. 10
      While soup is simmering, you can prepare the bacon.
    11. 11
      Preheat oven to 375 degrees F.
    12. 12
      In a heavy skillet, over medium heat, cook bacon, in batches, until lightly browned, but not crisp; drain on paper toweling.
    13. 13
      Meanwhile, combine brown sugar, cayenne, and black pepper.
    14. 14
      Arrange bacon strips on a parchment or brown paper lined baking tray and coat with brown sugar mixture.
    15. 15
      Bake until sugar is caramelized and bacon is crisp, about 5 minutes; transfer to brown paper to cool (will stick to paper towels).
    16. 16
      Reheat soup, if necessary, and serve in shot glasses with 1/2 slice of bacon standing up in it - or serve in bowls as a soup course with crumbled bacon.

    Ratings & Reviews:

    • on September 28, 2012

      Served this at a party in demitasse cups. Everyone loved it. I changed the recipe a little bit. First I baked the butternut squash in the oven before scoped it out. (Cut it in half, take out seeds, rub cut side with olive oil, place on sheet cut side down, cook in 375 degree oven until soft enough to scope out--took me 45 mins.) If you like the bite of curry, the amount is good. I skipped the maple syrup (by mistake). It was still good. I used pumpkin seeds instead of bacon.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butternut Squash Soup Shots With Candied Bacon

    Serving Size: 1 (264 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 306.7
     
    Calories from Fat 169
    55%
    Total Fat 18.8 g
    29%
    Saturated Fat 6.0 g
    30%
    Cholesterol 25.7 mg
    8%
    Sodium 768.6 mg
    32%
    Total Carbohydrate 28.8 g
    9%
    Dietary Fiber 2.7 g
    11%
    Sugars 15.2 g
    61%
    Protein 7.5 g
    15%

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