Butternut Squash Soup Shots With Candied Bacon

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 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)
• 1 lb sliced bacon
• 1/2 cup brown sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper

Recipe

• 1 preheat oven to 375 degrees f.
• 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 meanwhile, trim leeks, slit lengthwise and wash thoroughly.
• 4 rough chop the and light green parts (save tough green tops for making stock).
• 5 in a large pot or dutch oven, heat oil over medium low heat.
• 6 saute leeks for a few minutes, stirring occasionally, then add curry powder.
• 7 scoop out squash flesh and add to pot; pour in chicken broth, ginger, maple syrup, and salt.
• 8 simmer 30 minutes.
• 9 puree the soup using an immersion blender, or a regular blender or food processor in batches.
• 10 while soup is simmering, you can prepare the bacon.
• 11 preheat oven to 375 degrees f.
• 12 in a heavy skillet, over medium heat, cook bacon, in batches, until lightly browned, but not crisp; drain on paper toweling.
• 13 meanwhile, combine brown sugar, cayenne, and black pepper.
• 14 arrange bacon strips on a parchment or brown paper lined baking tray and coat with brown sugar mixture.
• 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 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.