Recipe of the Week: Butternut Squash Soup, by C.S.
This a recipe for a soup made from cooked and then pureed butternut squash. Ingredients: 4 ½ pounds butternut squash, halved lengthwise, remove seeds 1/3 cup butter 2 large leeks ¾ tsp. dried thyme 5 cups chicken stock or broth ¼ tsp. salt 2 Tbs. brown sugar ½ cup sour cream 2 ½ Tbs. chives, chopped 8 slices bacon, fried crisp-crumbled Directions: Preheat oven to 350 degree F. Place the squash, cut side down on a baking sheet and bake until tender, about 40 minutes. Cool slightly. Using a spoon, scoop out the squash from the skin and set aside. …