Maple Chipotle Squash Soup with Candied Bacon


  • 1 large Buttercup squash
  • 1 32 oz carton chicken stock
  • ½ cup Kelchner Smoky Maple Chipotle Marinade (divided)
  • ½ lb bacon
  • 1 medium onion (diced)
  • 1 small red bell pepper (diced)
  • 4 TBLS butter
  • 1 clove garlic (minced)
  • Salt and pepper to taste


For the Candied Bacon:

1. Preheat the oven to 350 degrees F.

2. Line a baking sheet with parchment and place a wire rack atop.

3. Arrange the bacon in an even layer on the rack and bake at 350 for 15 minutes.

4. Increase the oven temperature to 400 degrees F and baste the bacon with Kelchner Smoky Maple Chipotle Marinade.

5. Cook 5 minutes more, baste again, and cook 5 additional minutes or until crispy.

6. Cool and crumble for serving.

For the Soup:

1. Preheat the oven to 400 degrees F.

2. Half and seed the squash and spread 2 TBLS butter on the cut sides.

3. Place the squash cut side down in a large roasting pan and cook at 400 degrees F for 35 minutes or until it's tender enough to scoop out of the skin.

4. Heat 2 TBLS of butter in a stock pot on medium low, then add the onions and bell pepper and saute until soft.

5. Add the garlic and saute with the onions and peppers for a minute or two.

6. Once the squash is cool enough to handle, scoop it into the stock pot.

7. Add chicken stock and ¼ cup Kelchner Smoky Maple Chipotle Marinade and bring to a boil.

8. Simmer over medium low heat for 5 minutes, then blend with an immersion blender until smooth and salt and pepper to taste.

9. Top each bowl with candied bacon crumbles.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 45 minutes

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