Butternut Squash and Leek Soup
Ingredients
- 4 1/2 pounds butternut squash, halved lengthwise
- 5 tablespoons unsalted butter
- 4 large leeks, white and tender green parts, coarsely chopped
- 7 fresh thyme sprigs or 1 teaspoon dried
- 5 cups chicken stock or unsalted canned broth
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup sour cream
- About 3 tablespoons chopped chives
- 8 slices of bacon , fried crisp and crumbled
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