Butternut Squash & Leek Soup


  • 4 1/2 lbs Butternut Squash
  • 4 large leeks, chopped
  • 1 tsp dried thyme
  • 1/4 cup butter
  • 5 cups chicken stock
  • Salt, pepper to taste


Cut Squash in half lengthwise, remove seeds. Bake at 350F until tender. When cool enough to handle, remove pulp from skin and set aside. Saut leeks and thyme in butter until tender. Add pulp and chicken stock. Simmer 20 minutes. In blender, puree a little at a time. Return to pot and season with salt and pepper. If desired garnish with sour cream and chives.

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