Butternut Squash And Cannellini Soup With Bacon Food

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.

SQUASH SOUP WITH SCALLOPS

Steps:

• Cut squash in half, seed, peeled and dice.
• Place squash, onions, garlic, rosemary and red pepper into bowl of food processor and puree.
• Heat a soup pot over medium heat and add 1/2 tablespoon of the oil. Add the squash mixture and cook, stirring, for 5 minutes. Add broth and beans
• Add salt and pepper to taste.
• Bring to a boil then reduce heat and simmer for 15 minutes.
• Cut scallops in half horizontally.
• Pat dry, season with salt and pepper to taste.
• Heat a large skillet over medium-high heat adding the remaining tablespoon of oil.
• Add scallops, cook for 1 minute.
• Turn, cook for 1 minute more, or until opaque.
• Transfer scallops to side dish.
• Ladle the squash soup into large bowls. Divide the scallops among the bowls and sprinkle with parsley.

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.