Butternut Squash Shooters with Bacon from ALDI
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Party 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.
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
Instructions
In a stockpot, bring chicken broth to a boil. Add garlic, onion, potato, and butternut squash and boil until fork-tender, 15 minutes. Strain, reserving 1 1/2 cups stock, and transfer to a blender.
Meanwhile, in a large skillet over medium heat, cook bacon. Transfer to a paper towel-lined plate and let cool, then crumble.
Puree vegetables, slowly adding reserved stock until soup reaches desired consistency. Add sugar, cinnamon, salt, and ginger and stir until combined.
Pour soup in shot glasses and top each with crumbled bacon (or serve on the side).
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