BUTTERNUT SQUASH AND LEEK SOUP © copyright Marci Arthur

 

4-1/2 pounds butternut squash, halved

6 tablespoons unsalted butter

4 large leeks, white and tender green parts, washed well & coarsely chopped

8 fresh sprigs of thyme or 1 teaspoon dried

6 cups chicken stock

1-1/4 teaspoon sea salt

½ teaspoon freshly ground black pepper

½ cup sour cream

4 tablespoons chopped chives – chopped with scissors

8-10 slices of bacon, fried crisp (not burned), crumbled

 

1. Preheat oven to 350 degrees. 
2. Place squash, cut side down, on ribbed baking sheet and bake until tender, about 45 minutes.  Let cool slightly.  Using a large spoon, scoop out and discard seeds.  Scrape squash from skin.
3. Meanwhile, in a large, heavy Dutch oven, melt butter over low heat.  Add leeks and thyme and cook, stirring, occasionally, until soft and browned, about 30 minutes.  Discard thyme sprigs.
4. Stir in stock and the squash.  Simmer over moderate heat for 20 minutes.
5. In a blender or food processor, puree soup in batches – do not overfill food processor or it will leak, until smooth.  Pour soup back into pan and season with salt and pepper.
6. Soup can be prepared 2 days in advance.  Cover soup and refrigerate.  Reheat soup before serving.
7. Ladle soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and a sprinkling of bacon.

 

EQUIPMENT NEEDED:   Rimmed baking sheet         Dutch oven

Measuring cups                Measuring spoons                Cutting board

Sharp knife                     Skillet for frying bacon      Blender/food processor

Soup ladle                      Soup cups