Winter Squash & Whisky Braised Leek With Smoked Bacon Brusch

This delicious soup and bruschetta makes for a warming winter supper.

• Ready In: 30 mins
• Serves: 6

Ingredients

• SOUP

• 2  tablespoons olive oil
• 2  leeks
• 6  cups  diced  winter squash, such as butternut
• 1⁄4 cup  blended scotch whisky, such as The Famous Grouse
• 3  cups  chicken stock
•  salt
•  pepper

• BRUSCHETTA

• 1  French baguette
• 8  ounces Roquefort cheese
• 4  tablespoons honey
• 6  slices smoked bacon

Directions

1. SOUP: Place heavy bottom stockpot over medium-low heat. Add olive oil and leeks. Sauté until the leeks are soft, then add squash, whisky and stock. Raise heat to high, cover and bring to a boil.
2. Rduce heat to a simmer and cook until the squash is tender (use a knife or fork to test the tenderness). Remove from heat and allow to cool, Purée until smooth using a handheld blender or food processor.
3. BRUSCHETTA:
4. Slice baguette in half, length-wise, then slice into pieces. Toast until golden brown. Cook bacon until crispy; remove from pan and place on paper towel to remove excess fat. When cool, finely chop.
5. Divide Roquefort amongst slices of toasted baguette. Drizzle with honey and top with bacon. Place baguette on baking sheet and broil until cheese begins to melt (1 minute). Serve with the soup.