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Bourbon spiked butternut squash soup with bacon crumble
Ingredients
- 1/4 cup olive oil
- 2 leeks, white and light green parts only, chopped
- 6 cloves of garlic, chopped
- 2 teaspoons kosher salt
- 2 teaspoons pepper
- 2 tablespoons dark or red miso paste
- 2 ounces bourbon
- 1 butternut squash, peeled, seeded and cut into 1” pieces
- 3 pears, cored and chopped
- 6 cups vegetable stock
- 1 cup coconut milk
- 4 slices of day old bread
- 6-8 slices thick cut bacon, cooked and roughly chopped
- 1/2 cup pumpkin seeds
- 2 tablespoons honey
- 1 teaspoon paprika
- Sour cream and fresh parsley for garnish
Directions
- Heat olive oil in a large dutch oven over medium high heat. Add leeks, garlic, salt and pepper and sauté for about seven to eight minutes. Add miso and bourbon and continue to sauté for another five minutes.
- Add squash, pears and stock and let this come to a boil. Reduce heat to medium and let simmer for 20 minutes. Remove from heat and let cool slightly.
- Transfer soup to a blender and blend until smooth. Pour back into the dutch oven and stir in coconut milk.
- To make the bacon crumble, pre-heat your oven to 350°. Blitz the day old bread in a food processor to small/medium size crumbs. Lay them out on a baking sheet and toast them in the oven for about 15 minutes.
- Transfer the bread crumbs to a bowl and add bacon, pumpkin seeds, honey and paprika. Toss, and return the mixture to the baking sheet and back in the oven for another 15 minutes.
- When ready to serve, top soup with a generous amount of the bacon crumble, a dollop of sour cream, and a scattering of chopped parsley. Enjoy!
