Total Time
40mins
Prep 0 mins
Cook 40 mins

Just wanted to try something different.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Place squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly.
  3. Using a spoon, scoop out flesh.
  4. Meanwhile, in a large heavy saucepan, melt the butter over low heat. Add the chopped leeks and thyme. Cook, stirring continuously, until soft and lightly browned. Remove thyme sprigs (if you used fresh).
  5. Stir in the stock and the squash. Simmer for around 20 minutes.
  6. In small batches, place in blender or food processor. Puree until smooth. Pour back into the pan and season with salt and pepper.
  7. Serve with a dollop of sour cream and crumbled bacon.

Reviews

(2)
Most Helpful

Very, very good. I used butternut squash instead of acorn because I spaced out at the grocery store. I thought it was yum! Good balance of savory and sweet, and bacon just makes everything wonderful:).

Chef Turtle January 17, 2009

DELICIOUS!!!! I have always loved acorn squash baked with butter and sprinkled with salt and pepper. This soup is the perfect step up for my taste buds!! It is a creamy delight without the use (or calories) of cream. My DH is a new convert to the taste of acorn squash thanks to your recipe!! I halved the ingredients, but used approximately 3 lbs of squash. It was enough for the two of us with a bit left over for a lunch time treat tomorrow...

monagrays February 19, 2008

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