Butternut Squash Shooters with Bacon from ALDI
Yields:
6 - 8
Prep Time:
25 mins
Total Time:
35 mins
Jump to recipeParty trick: Pour this classic fall soup into shooters instead of bowls; win award for most adorable finger food ever. Check out the original recipe here.
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Ingredients
- 3 3/4 cups Chef’s Cupboard Chicken Broth from ALDI
- 2 garlic cloves, crushed
- 1/2 onion, chopped
- 1 Small potato, peeled and chopped
- 1 Butternut squash, peeled, seeded, and chopped
- 6 slices (half a pack) of Specially Selected Center Cut Bacon from ALDI
- 3 Tbsp. Baker’s Corner Granulated Sugar from ALDI
- 1/2 tsp. Stonemill Essentials Ground Cinnamon from ALDI
- 1/4 tsp. Stonemill Essentials Iodized Salt from ALDI
- 1/4 tsp. Stonemill Essentials Ginger from ALDI
Directions
- Step 1In a stockpot, bring chicken broth to a boil. Add garlic, onion, potato, and butternut squash and boil until fork-tender, 15 minutes. Strain, reserving 1½ cups stock, and transfer to a blender.
- Step 2Meanwhile, in a large skillet over medium heat, cook bacon. Transfer to a paper towel-lined plate and let cool, then crumble.
- Step 3Puree vegetables, slowly adding reserved stock until soup reaches desired consistency. Add sugar, cinnamon, salt, and ginger and stir until combined.
- Step 4Pour soup in shot glasses and top each with crumbled bacon (or serve on the side).
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