Acorn Squash-Thyme Soup
- 9 large acorn squash, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 medium leeks
- 1/4 cup butter or margarine, divided
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme leaves
- 5 cups chicken broth
- 1 1/2 cups half-and-half
- Garnish: 8 fresh thyme sprigs
- Cut a 1-inch slice from bottom of 8 squash, allowing squash to sit flat. Remove stems from tops. Scoop out and discard seeds. Sprinkle squash with salt and pepper, and place, cut side up, in a lightly greased 15- x 10-inch jellyroll pan.
- Bake at 350° for 30 minutes or until tender. Cool slightly. Scoop out squash pulp, leaving 1/4-inch-thick shells. Reserve pulp; place shells in plastic bags. Seal and chill 8 hours.
- Peel remaining acorn squash; remove seeds, and chop pulp.
- Remove and discard green tops from leeks, and discard. Cut white portions in half lengthwise, and cut into 1/2-inch slices.
- Melt 2 tablespoons butter in a large Dutch oven over medium or medium-high heat; add chopped squash, leeks, garlic, and 2 tablespoons thyme. Sauté 10 minutes. Add broth, and cook 30 minutes or until squash is tender. Stir in reserved baked squash pulp. Cool slightly.
- Process mixture, in batches, in a food processor or blender until smooth. Return to Dutch oven; cover and chill 8 hours.
- Stir half-and-half into soup; cook until heated. (Do not boil.)
- Melt remaining 2 tablespoons butter in a large skillet. Add squash shells, cut sides down, and cook 2 minutes or until edges are browned. Serve soup in shells, and garnish, if desired.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This