Butternut Squash Soup Shots With Candied Bacon

Ingredients

  • 3 lbs
  • butternut squash
  • (3 medium)
  • 3 lbs
  • butternut squash
  • (3 medium)
  • 2 large
  • + 49 more ingredients
    • leeks
    • 2 large
    • leeks
    • 1 tablespoon
    • olive oil
    • 1 tablespoon
    • olive oil
    • 1 tablespoon
    • curry powder
    • 1 tablespoon
    • curry powder
    • 4 cups chicken broth or 4 cups
    • chicken stock
    • 4 cups chicken broth or 4 cups
    • chicken stock
    • 4 cups
    • chicken stock
    • 1 tablespoon
    • fresh ginger, grated
    • 1 tablespoon
    • fresh ginger, grated
    • 3 tablespoons
    • maple syrup
    • 3 tablespoons
    • maple syrup
    • 1 teaspoon
    • salt
    • (to taste)
    • 1 teaspoon
    • salt
    • (to taste)
    • 1 lb
    • sliced
    • bacon
    • 1 lb
    • sliced
    • bacon
    • ½ cup
    • brown sugar
    • ½ cup
    • brown sugar
    • ½ teaspoon
    • cayenne pepper
    • ½ teaspoon
    • cayenne pepper
    • ½ teaspoon
    • black pepper
    • ½ teaspoon
    • black pepper

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...

View full recipe at SpringPad

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