My F&W
quick save (...)

Butternut Squash and Leek Soup

  • SERVINGS: 8
  • MAKE-AHEAD

This vibrant orange soup is a nice light starter to the Thanksgiving meal.

  1. 4 1/2 pounds butternut squash, halved lengthwise
  2. 5 tablespoons unsalted butter
  3. 4 large leeks, white and tender green parts, coarsely chopped
  4. 7 fresh thyme sprigs or 1 teaspoon dried
  5. 5 cups chicken stock or unsalted canned broth
  6. 1 1/4 teaspoons salt
  7. 1/2 teaspoon freshly ground pepper
  8. 1/2 cup sour cream
  9. About 3 tablespoons chopped chives
  10. 8 slices of bacon,
  1. Preheat the oven to 350°. 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.
  2. 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.
  3. 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.
  4. 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.
Make Ahead The recipe can be prepared through Step Three up to 2 days ahead. Reheat the soup before proceeding.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(6)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.