Name: Butternut Squash Soup Shooters
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 10 to 12 servings
Ingredients: 2 thick slices bacon; Cooking spray; 2 large cloves garlic, chopped; 2 sprigs thyme, plus thyme leaves for garnish; 1 bay leaf, cracked; 4 cups diced peeled butternut squash (about 18 ounces); 1 large carrot, cut into rough dice; 1/2 Granny Smith apple, peeled and cut into rough dice; 3 cups chicken stock or low-sodium chicken broth; 1 teaspoon apple cider vinegar; Kosher salt and freshly ground pepper; 1/2 cup half-and-half; 3 tablespoons sour cream; 2 tablespoons pure maple syrup; Kosher salt

Directions

Make the soup: Heat a large Dutch oven or other heavy-bottomed pot over medium heat. Lay the bacon in the pot, then spray with cooking spray and allow to render and brown to a crisp, 4 to 6 minutes. Remove the bacon from the pot, crumble into a bowl and reserve.
In the same pot with the bacon drippings, add the garlic, thyme sprigs and bay leaf and cook until fragrant, about 1 minute. Add the squash, carrot and apple. Stir and scrape the bottom of the pot, about 1 minute. Add the chicken stock and scrape again to deglaze the pot. Increase the heat to medium-high and bring to a boil, then reduce to a simmer. Cook, uncovered, for about 30 minutes.
Remove the thyme sprigs and bay leaf (the thyme leaves should have fallen off in the soup). Let the soup cool 5 minutes or so, then transfer to a blender in small batches, filling it no more than halfway. Put the lid on, leaving a corner open, and cover with a kitchen towel to catch splatters. Puree, then pour into a large bowl temporarily. When all the soup is pureed, pour it back into the pot over medium heat. Add the apple cider vinegar, 1 teaspoon salt and 1/4 teaspoon pepper. Stir thoroughly, then taste and adjust the salt and pepper, if needed.
Make the maple sour cream: In a small bowl, whisk together the half-and-half, sour cream and maple syrup until smooth. Season with a pinch of salt. You want it to taste creamy with a touch of salty and sweet. Serve the soup in small glasses and top with the maple sour cream, crumbled bacon and thyme leaves.

Photograph by Kate Sears

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.