posted by BarbCA 09-28-100 4:55 PM
* Exported from MasterCook *
Butternut Squash and Leek Soup
Recipe By : Barbara
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
4 1/2 lbs. Butternut squash, halved lengthwise, seeds removed
5 Tbs. unsalted butter
4 large leeks (white and tender green) chopped
7 sprigs fresh thyme or 1 tsp. dried
5 cups chicken broth or vegetable stock
1 1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup sour cream
2 or 3 Tbs. chopped chives
8 slices bacon, fried crisp and crumbled or toasted sunflower seeds
Preheat oven to 350°F. Place the squash cut side down on a baking sheet and bake until tender. About 40 minutes. Let cool slightly. Scrape the squash from the skin.
Meanwhile, in a large, heavy saucepan, melt the butter over low heat. Add the leeks and thyme and cook stirring occasionally, until soft, about 40 minutes. Remove the thyme sprigs. (I don't remove them until later.)
Stir in the stock and the squash. Simmer over moderate heat for about 20 minutes. (Here's when I take out the thyme.) In a blender puree the soup in batches until smooth. Pour the soup back into the pan and season with salt and pepper. To serve, ladle the soup into bowls and garnish each serving with 1-Tbs. sour cream, 1-tsp. chives and a sprinkle of bacon or sunflower seeds.
Tip: When pureeing hot soups in a blender, put a dishtowel over it so it want spew hot soup all over you and the kitchen. Or if you have an immersion blender, it's even better.