Acorn Squash Soup

---------- Recipe via Meal-Master (tm) v8.01

Title: Acorn Squash Soup
Categories: Soups/stews, Vegetables
Yield: 8 servings


4 1/2 lb acorn squash, halved 5 tb butter, unsalted 4 lg leeks, chopped
(white and -tender green) 7 thyme, fresh or 1 ts dried 5 c chicken
broth 1 1/4 ts salt 1/2 ts pepper, fresh ground 1/2 c sour cream 2 tb
chives, chopped (3 tb) 8 bacon slices, fried crisp and -crumbled 1.
PREHEAT OVEN TO 350 DEGREES F. PLACE SQUASH, CUT SIDE DOWN, ON A BAKING
SHEET AND BAKE UNTIL TENDER, ABOUT 40 MINUTES. LET COOL SLIGHTLY. USING A
SPOON, SCOOP OUT THE FLESH. 2. MEANWHILE, IN A LARGE HEAVY SAUCEPAN, MELT
THE BUTTER OVER LOW HEAT. ADD THE CHOPPED LEAKS AND THYME. COOK, STIR RING
CONTINUOUSLY, UNTIL SOFT AND LIGHTLY BROWNED. REMOVE THYME SPRIGS (IF YOU
USED FRESH).

3. STIR IN THE STOCK AND THE SQUASH. SIMMER FOR AROUND 20 MINUTES. IN
SMALL BATCHES, PLACE IN BLENDER OR FOOD PROCESSOR. PUREE UNTIL SMOOTH. POUR
BACK INTO THE PAN AND SEASON WITH SALT AND PEPPER. SERVE WITH A DOLLOP OF
SOURCREAM AND CRUMBLED BACON.

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