Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 835.58 Kcal (3498 kJ) | ||
| Calories from fat | 431.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48g | 74% | |
|---|---|---|---|
| Sodium | 2007.48mg | 84% | |
| Potassium | 2146.4mg | 46% | |
| Total Carbs | 86.67g | 29% | |
| Sugars | 46.69g | 187% | |
| Dietary Fiber | 8.37g | 33% | |
| Protein | 19.32g | 39% | |
| Vitamin C | 93.6mg | 156% | |
| Vitamin A | 3.4mg | 114% | |
| Iron | 5.1mg | 28% | |
| Calcium | 256mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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