This thick and creamy soup became a part of Evelyn Bentley's recipe collection, thanks to her grown daughter, Jane. "We share recipes back and forth all the time," pens Evelyn from Ames, Iowa. "This one, we both agree, is a real treat!" (To make it extra fun, our home economists suggest using the squash shells as serving bowls.)
Total TimePrep: 30 min. Bake: 40 min.
- 3 small butternut squash (about 1-1/2 pounds each)
- 4 large leeks (white portion only), sliced
- 1 teaspoon dried thyme
- 5 tablespoons butter, cubed
- 3 cups chicken broth
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup sour cream
- Minced chives or parsley
- Cut squash in half; remove and discard seeds. Place with cut side down in a greased 13-in. x 9-in. baking pan. Add 1/4 in. of water to pan.
- Cover and bake at 375° for 40 minutes or until tender. Scoop out pulp, leaving about a 1/4-in shell. Set shells and pulp aside.
- In a large saucepan, saute leeks and thyme in butter until tender. Add pulp, broth, salt and pepper; simmer for 20 minutes. Remove from the heat; cool slightly.
- Cover and process in a blender until pureed; return to pan and heat through. Spoon into squash shells.
- Place sour cream in a heavy-duty resealable plastic bag; cut a small hole in the corner of the bag. Pipe a coil of sour cream over squash filling. Beginning at the center, use a toothpick to draw right angles across the piped lines about 1/2 in. apart. Sprinkle with chives.