Store Hours
Monday - Sunday
7:00 am - 6:00 pm

Butternut Squash and Leek Soup

Butternut Squash and Leek Soup
Serves 8
Write a review
  1. 2 butternut squash (about 4 1/2 lbs.) halved and seeded
  2. 5 T butter
  3. 4 large leeks, coarsely chopped
  4. 7 fresh thyme sprigs
  5. 5 cups chicken stock
  6. 1 t salt
  7. 1/2 t pepper
  8. 1/2 cup sour cream
  9. 3 T chopped chives
  10. 8 slices bacon, cooked and crumbled
  1. Place the squash cut side down on a baking sheet and bake at 350° until tender, about 40 minutes. Cool slightly and scoop the squash from the skin.
  2. Meanwhile melt the butter in a heavy skillet. Add the leeks and thyme and cook over low heat, stirring occasionally, until soft and browned, about 40 minutes. Discard thyme sprigs.
  3. Stir in the stock and squash and simmer for 20 minutes.
  4. Puree in batches in a blender. Return to pan, heat, and season with salt and pepper.
  5. Garnish serving bowls with sour cream, chives, and bacon.
Newcastle Produce