Acorn Squash Soup

1 hours Prep: 20 minutes Cook: 1 hours

295 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

4 1/2	lb	acorn squash	halved
5	tablespoon	butter
4	large	leeks	chopped, (white and tender green)
7	teaspoon	thyme	fresh, or 1 ts dried
5	cups	chicken broth
1 1/4	teaspoon	salt
1/2	teaspoon	black pepper	fresh
1/2	cups	sour cream
2	tablespoon	chives	chopped
8	slices	bacon	fried crisp, crumbled

Directions

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 SOUR CREAM AND CRUMBLED BACON.

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Nutrition Facts

Serving Size 350g

Amount per Serving

Calories 295 73% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 14.0g	69%
Trans Fat 0.0g
Cholesterol 59mg	20%
Sodium 1282mg	53%
Total Carbohydrate 12.0g	4%
Dietary Fiber 0.0g	0%
Sugars 5.0g
Protein 9.0g	17%

Vitamin A	14%		Vitamin C	3%
Calcium	5%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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