Prep 0 mins
Cook 40 mins
Just wanted to try something different.
- 4 1⁄2 lbs acorn squash, halved
- 5 tablespoons butter, unsalted
- 4 large leeks, chopped (white and -tender green)
- 7 sprigs fresh thyme, fresh or 1 teaspoon dried thyme
- 5 cups chicken broth
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon pepper, fresh ground
- 1⁄2 cup sour cream
- 2 tablespoons chives, chopped (3 tb)
- 8 slices bacon, slices fried crisp and crumbled
- 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 flesh.
- 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).
- Stir in the stock and the squash. Simmer for around 20 minutes.
- In small batches, place in blender or food processor. Puree until smooth. Pour back into the pan and season with salt and pepper.
- Serve with a dollop of sour cream and crumbled bacon.
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:).
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...