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1
Preheat oven to 375 degrees F.
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2
Cut squash in half lengthwise, remove seeds, and place cut side down on baking dish; add 1/2 inch of water and bake until fork tender, about 40 minutes.
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3
Meanwhile, trim leeks, slit lengthwise and wash thoroughly.
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4
Rough chop the white and light green parts (save tough green tops for making stock).
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5
In a large pot or Dutch oven, heat oil over medium low heat.
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6
Saute leeks for a few minutes, stirring occasionally, then add curry powder.
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7
Scoop out squash flesh and add to pot; pour in chicken broth, ginger, maple syrup, and salt.
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8
Simmer 30 minutes.
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9
Puree the soup using an immersion blender, or a regular blender or food processor in batches.
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10
While soup is simmering, you can prepare the bacon.
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11
Preheat oven to 375 degrees F.
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12
In a heavy skillet, over medium heat, cook bacon, in batches, until lightly browned, but not crisp; drain on paper toweling.
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13
Meanwhile, combine brown sugar, cayenne, and black pepper.
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14
Arrange bacon strips on a parchment or brown paper lined baking tray and coat with brown sugar mixture.
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15
Bake until sugar is caramelized and bacon is crisp, about 5 minutes; transfer to brown paper to cool (will stick to paper towels).
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16
Reheat soup, if necessary, and serve in shot glasses with 1/2 slice of bacon standing up in it - or serve in bowls as a soup course with crumbled bacon.
