Butternut Squash Soup Shots With Candied Bacon

Recipe by threeovens
READY IN: 1hr 45mins
SERVES: 12
YIELD: 12 shots
UNITS: US

INGREDIENTS

Nutrition
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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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