Butternut Squash Soup Shots With Candied Bacon

Ingredients

Soup

• 3 lbs butternut squash (3 medium)
• 2 large leeks
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 4 cups chicken broth or 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

1. 1

   Preheat oven to 375 degrees F.

2. 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. 3

   Meanwhile, trim leeks, slit lengthwise and wash thoroughly.

4. 4

   Rough chop the white and light green parts (save tough green tops for making stock).

5. 5

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

6. 6

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

7. 7

   Scoop out squash flesh and add to pot; pour in chicken broth, ginger, maple syrup, and salt.

8. 8

   Simmer 30 minutes.

9. 9

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

10. 10

    While soup is simmering, you can prepare the bacon.

11. 11

    Preheat oven to 375 degrees F.

12. 12

    In a heavy skillet, over medium heat, cook bacon, in batches, until lightly browned, but not crisp; drain on paper toweling.

13. 13

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

14. 14

    Arrange bacon strips on a parchment or brown paper lined baking tray and coat with brown sugar mixture.

15. 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. 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.