Butternut Squash And Leek Soup Recipe

Ingredients

4 1/2 pounds Butternut Squash, cut in 1/2 legthwise

5 tablespoon butter

4 Leeks, large. Whites and tender greens

7 thyme, sprigs

5 cups chicken stock

1 1/4 teaspoons salt

1/2 teaspoon pepper

1/2 cup sour cream

16 slices Bacon, fried crispy for garnish

Preheat oven to 350. Place squash cut side down on a baking sheet for about 40 min until tender.

Using a spoon scoop out the seeds. Scrape the meat from the skin.

In a large sauce pan melt the better over low heat. Add leeks, thyme and cook stirring occasionally until soft and lightly browned, about 40 min.

Remove thyme sprigs

Stir in stock and squash. Simmer over moderate heat for 20 min. Puree soup until smooth (may need to do this in batches).

Pour back in pan, season with salt and pepper.

**** Can be prepared up until this point two days in advance.