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| 4 1/2 x ca. 450 g | Acorn squash, halved 5 tb butter, unsalted 4 lg leeks, chopped |
| | (white and -tender green) 7 thyme, fresh or 1 ts dried 5 c chicken |
| | Broth 1 1/4 ts salt 1/2 ts pepper, fresh ground 1/2 c sour cream 2 tb |
| | Chives, chopped (3 tb) 8 bacon slices, fried crisp and -crumbled 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). |
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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 Sourcream And Crumbled Bacon.
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