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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.”
READY IN:
1hr 45mins
SERVES:
12
YIELD:
12 shots
UNITS:
US

Ingredients Nutrition

Directions

  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 white 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.

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