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Acorn Squash Soup




Source of Recipe


Mercyteapot


List of Ingredients




4½ lb Acorn squash, halved
5 tb Butter, unsalted
4 lg Leeks, chopped (white and
tender green)
7 Thyme, fresh or 1 ts dried
5 c Chicken broth
1¼ ts Salt
1/2 ts Pepper, fresh ground
1/2 c Sour cream
2 tb Chives, chopped (3 tb)
8 Bacon slices, fried crisp and crumbled


Recipe



Preheat oven to 350°F.

Place squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out the flesh.

Meanwhile, in a large heavy saucepan, melt the butter over low heat. Add the chopped leaks and thyme. Cook, stirring continuously, until soft and lightly browned. Remove thyme sprigs (if you used fresh). Stir in the stock and the squash. Simmer for around 20 minutes.

In small batches, place in blender or food processor. Purée until smooth. Pour back into the pan and season with salt and pepper. Serve with a dollop of Sour cream and crumbled bacon.