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Butternut Squash and Leek Soup

Source: Food & Wine
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Rating: 4   Reviews: 6 See Reviews
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Active Time:  50 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 8
This vibrant orange soup is a nice light starter to a Thanksgiving meal, or as a first-course to other special dinners. Served with a crisp salad and crusty bread, it makes an easy casual cold winter meal too.
RECIPE INGREDIENTS
4 1/2 pounds butternut squash, halved lengthwise
5 tablespoons unsalted butter
4 large leeks, white and tender green parts, coarsely chopped
7 fresh thyme sprigs or 1 teaspoon dried
5 cups chicken stock or unsalted canned broth
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 cup sour cream
About 3 tablespoons chopped chives
8 slices of bacon, fried crisp, crumbled
Butternut Squash and Leek Soup Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 350 degrees F.

Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.


Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.


Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.


DO-AHEAD TIP:
The soup can be prepared up to two days ahead. Cover the soup and refrigerate. Reheat the soup before serving.


TO SERVE:
Ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and a sprinkling of the bacon.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Vegetable Soups
 One-Pot Purees
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 392
Fat. Total: 24g
Fiber: 10g
Carbohydrates, Total: 39g
Sodium: 666mg
% Cal. from Fat: 55%
Cholesterol: 41mg
Protein: 10g
Spotlight Recipe Review See all 6 reviews »

Rating: 1
by: Michole, OR Reviewed: 11/24/2009
Thought soup was awful
I made this recipe exactly as written. It was horrible if you ask me. It was putrid in color from I guess the leeks. No flavor and too thick. The squash weighed exactly as the recipe called for so I don't understand how all the other raters could say it was so good. I had to dump it, it was so awful and my husband and I think I'm a good cook. Puzzling?
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