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Butternut Soup Boats




Source of Recipe


Angela Lowry


List of Ingredients




3 small butternut squash about 1 1/2 pounds each
4 large leeks white portion only, sliced
1 teaspoon dried thyme
5 tablespoons GFCF or margarine
3 cups chicken broth
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup GFCF sour cream
Chopped chives or parsley

Recipe



Cut squash in half; remove and discard seeds. Place with cut side down in a oiled 13-in. x 9-in. x 2-in. baking pan. Add 1/4 in. of water to pan. Cover and bake at 375 for 40 minutes or until tender.

Scoop out pulp, leaving about a 1/4-in. shell. Set shells and pulp aside.

In a large saucepan, sauté leeks and thyme in margarine until tender. Add pulp, broth, salt and pepper; simmer for 20 minutes.

Remove from the heat; cool slightly Puree in a blender; return to pan and heat through.

Spoon into squash shells.

Place sour cream in a heavy-duty resealable plastic bag; cut a small hole in the corner of the bag. Pipe a coil of sour cream over squash filling.

Beginning at the center, use a toothpick to draw right angles across the piped lines about 1/2 in. apart.

Sprinkle with chives.