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.
- 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
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.
The soup can be prepared up to 2 days ahead. Cover the soup and refrigerate. Reheat the soup before serving.
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.
nutrition information per serving
392 calories; 24g total fat; 41mg cholesterol; 666mg sodium; 39g carbohydrates; 10g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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