Butternut Squash Soup Shots With Candied Bacon

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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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Steps

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Preheat oven to 375 degrees f.

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Cut squash in half lengthwise , remove seeds , and place cut side down on baking dish.

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Add 1 / 2 inch of water and bake until fork tender , about 40 minutes.

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Meanwhile , trim leeks , slit lengthwise and wash thoroughly.

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Rough chop the white and light green parts.

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In a large pot or dutch oven , heat oil over medium low heat.

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Saute leeks for a few minutes , stirring occasionally , then add curry powder.

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Scoop out squash flesh and add to pot.

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Pour in chicken broth , ginger , maple syrup , and salt.

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Simmer 30 minutes.

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Puree the soup using an immersion blender , or a regular blender or food processor in batches.

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While soup is simmering , you can prepare the bacon.

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Preheat oven to 375 degrees f.

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In a heavy skillet , over medium heat , cook bacon , in batches , until lightly browned , but not crisp.

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Drain on paper toweling.

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Meanwhile , combine brown sugar , cayenne , and black pepper.

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Arrange bacon strips on a parchment or brown paper lined bak.

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Ingredients

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butternut squash, leeks, olive oil, curry powder, chicken broth, fresh ginger, maple syrup, salt, bacon, brown sugar, cayenne pepper, black pepper