Goat Cheese And Butternut Soup With Maple Candied Bacon Recipes

Steps:

• In a medium bowl, combine the sugars with the pepper, mixing until well blended. Line two cookie sheets with parchment paper or quick-release foil (regular foil works just as well) and spread the sugar mixture over the sheets. Press one strip of bacon at a time into the sugar mixture, then flip it over to coat the other side. Place the bacon strips side by side on the sugar as you finish, to form a single layer in the pan.
• Repeat with the remaining bacon on the other cookie sheet. Preheat the oven to 400 degrees. Place the cookie sheets in the oven and bake for 15 to 20 minutes, or until the bacon is darkened and cooked through. Remove sheets from oven and let cool for 5 to 7 minutes.
• Once the bacon has cooled and hardened, cut the strips in half and top each with a dollop of goat cheese.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil; drizzle with 1 tablespoon olive oil.
• Place squash, onion, and thyme sprigs on prepared baking sheet. Drizzle with remaining oil and roast, tossing occasionally, until golden and beginning to brown, about 35 minutes. Remove thyme leaves from stems.
• Line a second rimmed baking sheet with parchment paper. Place bacon slices on sheet in a single layer. Sprinkle bacon with maple sugar.
• Bake in preheated oven until browned and crisp, 10 to 15 minutes. Drain on paper towel-lined plate.
• Bring Swanson® Chicken Broth to a simmer in a large stockpot. Add half of the roasted vegetables, thyme leaves, and goat cheese. Blend with a hand-held immersion blender. Add remaining vegetables, thyme leaves, and goat cheese. Blend until smooth. Stir in the kale.
• Serve topped with a slice of candied bacon.