Best Acorn Squash Soup
I didn't like acorn squash so much in the past, but now I'm converted by this delicious soup. It was loaded with great flavor, and I couldn't stop eating it. I think butternut squash should work too. Have saved the recipe into my recipe box, and also sent it to my mom who loves squash soup.
chopped, (white and tender green)
fresh, or 1 ts dried
fried crisp, crumbled
Preheat oven to 350℉ (180℃).
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.
Meanwhile, in a large heavy saucepan, melt the butter over low heat.
Add the chopped leeks and thyme.
Cook, stirring continuously, until soft and lightly browned.
Remove thyme sprigs (If you used fresh).
Stir in the stock and the stock.
Simmer for around 20 minutes.
In small batches, place in blender or food processor.
Purée until smooth.
Pour back into the pan and season with salt and pepper.
Serve with a dollop of sour cream and crumbled bacon.