Butternut Squash Soup Shots With Candied Bacon
Ready In: 1 hr 45 mins
Serves: 12
Yields: 12 shots
Ingredients
Soup
- 3 lbs butternut squash (3 medium)
- 2 large leeks
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 4 cups chicken broth or 4 cups chicken stock
- 1 tablespoon fresh ginger, grated
- 3 tablespoons maple syrup
- 1 teaspoon salt (to taste)
Candied bacon
- 1 lb sliced bacon
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper
Directions
- Preheat oven to 375 degrees F.
- 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.
- Meanwhile, trim leeks, slit lengthwise and wash thoroughly.
- Rough chop the white and light green parts (save tough green tops for making stock).
- In a large pot or Dutch oven, heat oil over medium low heat.
- Saute leeks for a few minutes, stirring occasionally, then add curry powder.
- Scoop out squash flesh and add to pot; pour in chicken broth, ginger, maple syrup, and salt.
- Simmer 30 minutes.
- Puree the soup using an immersion blender, or a regular blender or food processor in batches.
- While soup is simmering, you can prepare the bacon.
- Preheat oven to 375 degrees F.
- In a heavy skillet, over medium heat, cook bacon, in batches, until lightly browned, but not crisp; drain on paper toweling.
- Meanwhile, combine brown sugar, cayenne, and black pepper.
- Arrange bacon strips on a parchment or brown paper lined baking tray and coat with brown sugar mixture.
- Bake until sugar is caramelized and bacon is crisp, about 5 minutes; transfer to brown paper to cool (will stick to paper towels).
- 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.
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