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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Just wanted to try something different. Ingredients:
4 1/2 lbs acorn squash, halved |
5 tablespoons butter, unsalted |
4 large leeks, chopped (white and -tender green) |
7 sprigs fresh thyme, fresh or 1 teaspoon dried thyme |
5 cups chicken broth |
1 1/4 teaspoons salt |
1/2 teaspoon pepper, fresh ground |
1/2 cup sour cream |
2 tablespoons chives, chopped (3 tb) |
8 slices bacon, slices fried crisp and crumbled |
Directions:
1. Preheat oven to 350°F.
2. Place squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly.
3. Using a spoon, scoop out flesh.
4. Meanwhile, in a large heavy saucepan, melt the butter over low heat. Add the chopped leeks and thyme. Cook, stirring continuously, until soft and lightly browned. Remove thyme sprigs (if you used fresh).
5. Stir in the stock and the squash. Simmer for around 20 minutes.
6. In small batches, place in blender or food processor. Puree until smooth. Pour back into the pan and season with salt and pepper.
7. Serve with a dollop of sour cream and crumbled bacon.
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