This a recipe for a soup made from cooked and then pureed butternut squash.
- 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
- 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.
- Meanwhile, in a large, heavy sauce pan, melt the butter over low heat. Add the leeks and thyme, cook, stirring occasionally until soft and golden.
- Stir in the stock and squash. Simmer over a moderate heat for 20 minutes.
- Carefully transfer the soup into a food processor or blender and blend it into a thin paste. (You will have to do this in batches).
Note: If you are going to freeze this soup (and it does freeze well) then do not add the last three ingredients.
To serve: Pour soup back into pan, add salt and pepper to taste and reheat the soup.
Garnish each bowl of soup with 1 Tbs. sour cream, a sprinkle of chives, and bacon.
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