Best Acorn Squash Soup

• 4 1/2 pounds 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

1. Preheat oven to 350F (180C).
2. Place squash, cut side down, on a baking sheet and bake until tender, about 40 minutes.
3. Let cool slightly.
4. Using a spoon, scoop out the flesh.
5. Meanwhile, in a large heavy saucepan, melt the butter over low heat.
6. Add the chopped leeks and thyme.
7. Cook, stirring continuously, until soft and lightly browned.
8. Remove thyme sprigs (If you used fresh).
9. Stir in the stock and the stock.
10. Simmer for around 20 minutes.
11. In small batches, place in blender or food processor.
12. Puree until smooth.
13. Pour back into the pan and season with salt and pepper.
14. Serve with a dollop of sour cream and crumbled bacon.

acorn, butter, leeks, thyme, chicken broth, salt, black pepper, sour cream, chives, bacon

Taken from recipeland.com/recipe/v/best-acorn-squash-soup-41509 (may not work)