BUTTERNUT SQUASH SOUP SHOTS WITH CANDIED BACON
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.
Provided by threeovens
Categories Pork
Time 1h45m
Yield 12 shots, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- 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.
- Meanwhile, trim leeks, slit lengthwise and wash thoroughly.
- Rough chop the white and light green parts (save tough green tops for making stock).
- In a large pot or Dutch oven, heat oil over medium low heat.
- Saute leeks for a few minutes, stirring occasionally, then add curry powder.
- Scoop out squash flesh and add to pot; pour in chicken broth, ginger, maple syrup, and salt.
- Simmer 30 minutes.
- Puree the soup using an immersion blender, or a regular blender or food processor in batches.
- While soup is simmering, you can prepare the bacon.
- Preheat oven to 375 degrees F.
- In a heavy skillet, over medium heat, cook bacon, in batches, until lightly browned, but not crisp; drain on paper toweling.
- Meanwhile, combine brown sugar, cayenne, and black pepper.
- Arrange bacon strips on a parchment or brown paper lined baking tray and coat with brown sugar mixture.
- Bake until sugar is caramelized and bacon is crisp, about 5 minutes; transfer to brown paper to cool (will stick to paper towels).
- 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.
BACON-INFUSED BUTTERNUT SQUASH SOUP
Good comfort soup. I like to make extra bacon to crumble on top. It does have a little heat to it, so if your taste buds are sensitive, cut back on the red and black peppers. Recipe comes from Southern Living.
Provided by Kim127
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook bacon slices in large pot until crisp.
- Remove bacon and drain.
- Reserve 2 tbsp drippings in pan.
- Crumble bacon and set aside.
- Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
- Add celery and apple to pan and saute 5 minutes.
- And garlic and saute 1 minute.
- Add squash and chicken broth.
- Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
- Process mixture, in batches, in a blender or food processor until smooth.
- (Hot mixtures will erupt out of blender if too full- believe me I know).
- Return mixture to pot.
- Stir in lime juice and next 7 ingredients.
- Simmer for 7-10 minutes or until thickened.
- Top soup with crumbled bacon and garnish with sour cream and red pepper.
Nutrition Facts : Calories 211.2, Fat 6.5, SaturatedFat 2.9, Cholesterol 14.3, Sodium 691.6, Carbohydrate 37, Fiber 3.8, Sugar 12.4, Protein 6.7
BUTTERNUT SQUASH SOUP WITH BACON AND CHEDDAR
Make and share this Butternut Squash Soup With Bacon and Cheddar recipe from Food.com.
Provided by The Miserable Gourm
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes.
- Add chopped bacon, butternut squash and stock.
- Cook 30 minutes or until squash is tender.
- Add sage and salt and pepper to taste.
- Using an immersion blender, blend soup until smooth.
- Add cream, sour cream and cheese and heat through, stirring to melt cheese.
- Serve with toasted bread croutons, or crostini.
BUTTERNUT SQUASH AND CANNELLINI SOUP WITH BACON
Steps:
- Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Add chopped onion and garlic to drippings in pot; sauté until golden, about 10 minutes. Add chicken broth; bring to boil. Stir in butternut squash, 1 can cannellini with liquid, drained tomatoes, and fresh rosemary. Puree remaining 2 cans cannellini with liquid in processor until smooth; add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper. (Bacon and soup can be made 1 day ahead. Wrap and chill bacon. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm bacon and soup separately before serving.)
- Ladle soup into bowls. Garnish with chopped bacon and serve.
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