Best Butternut Squash Shooters With Bacon Recipe How To Make Butternut Squash Shooters With Bacon

Ingredients

3 3/4 c. 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

Preparation

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).