BUTTERNUT SQUASH SOUP SHOTS WITH CANDIED BACON

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.