Butternut Squash & Leek Soup
4½ lbs. butternut squash, halved lengthwise
5 tablespoons unsalted butter
4 large leeks (white and tender green, chopped)
7 sprigs of fresh thyme (or 1 teaspoon dried)
5 cups chicken unsalted broth or stock
1¼ teaspoon salt
½ teaspoon fresh ground pepper
½ cup sour cream
2–3 tablespoons chopped chives
8 slices bacon, crisp and crumbled
- Preheat oven to 350 degrees. Place squash cut-side down on baking sheet and bake until tender (approximately 40 minutes).
- Let cool slightly before using a spoon to scoop out and discard seeds. Scrape squash down to the skin.
- Meanwhile, in a large saucepan, melt butter. Add leeks and thyme and cook, stirring occasionally, until soft and lightly browned (approximately 40 minutes).
- Remove thyme sprigs. Stir in chicken broth/stock and squash and simmer over moderate heat for
- 20 minutes.
- Puree in food processor until smooth. Season with salt and pepper. (The soup can be prepared up to two days ahead—it only gets better).
Reheat to serve. Garnish with 1 tablespoon sour cream, 1 teaspoon chives, and a sprinkling of crisp bacon. Serves 8.
About our cook:
Lynn Walker lives in Lake Bluff with her family. She has lived on the North Shore for 25 years and has renovated five different homes with her husband. Her passion is nutrition and radiant health. Lynn makes this soup every fall and serves it at cocktail parties in shot glasses. “It’s a huge hit with guests,” she says.
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