Butternut Squash Soup Shots with Candied Bacon
Elevate your appetizer game with these Butternut Squash Soup Shots with Candied Bacon—an irresistible fusion of sweet, savory, and sophisticated flavors that’s perfect for fall gatherings or holiday entertaining. Velvety butternut squash soup, infused with warm spices like cinnamon and nutmeg, is blended to creamy perfection and served in petite shot glasses for an elegant presentation. Each shot is topped with a bite of caramelized, maple-glazed candied bacon, adding a decadent crunch that beautifully contrasts the smooth, rich soup. Easy to prepare yet packed with gourmet flair, this recipe is ideal for serving as a starter or savory amuse-bouche that’s sure to impress your guests.
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Recipe Information
Ingredients
- 4 cups butternut squash (peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 4 cups chicken or vegetable stock
- 0.5 cups heavy cream
- 0.25 teaspoons ground cinnamon
- 0.125 teaspoons nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 8 slices thick-cut bacon
- 0.25 cups brown sugar
- 1 tablespoon maple syrup
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
Lay the bacon slices on the prepared baking sheet and sprinkle generously with brown sugar, pressing down lightly to adhere.
Drizzle the maple syrup evenly over the bacon slices and bake for 15-20 minutes, or until caramelized and crisp. Let cool, then crumble into smaller bite-sized pieces. Set aside.
In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 4-5 minutes, or until softened.
Add minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Add the cubed butternut squash to the pot, along with cinnamon, nutmeg, salt, and black pepper. Stir well to coat the squash in the spices.
Pour in the chicken or vegetable stock and bring to a boil, then reduce the heat to a simmer. Cook for 20 minutes, or until the butternut squash is fork-tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can blend it in batches using a countertop blender.
Stir in the heavy cream and gently heat for another 2-3 minutes. Adjust seasoning with more salt and pepper to taste, if needed.
To serve, pour the soup into shot glasses, leaving some room at the top.
Top each shot with a small piece of candied bacon as a garnish. Optionally, skewer a larger piece of candied bacon onto a cocktail pick and balance it on the edge of the glass for an elevated presentation.
Serve warm and enjoy your Butternut Squash Soup Shots with Candied Bacon!
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 7614 mg | 331% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 78.1 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4140 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
