INGREDIENTS:

5 lbs butternut squash

3 tablespoons butter

4 large leaks (chopped coarse)

5 cups of chicken broth (low salt or homemade)

1/2 teaspoon white pepper (opt)

1/2 cup low-fat sour cream

3 tablespoons chopped chives

6 slices turkey bacon, crisp and chopped medium pieces

7 sprigs thyme or 1 teaspoon dry

1 1/4 tablespoons salt

DIRECTIONS:  Pre-heat oven to 350.  cut squash length wise, scoop out seeds.  Place squash cut side down on a baking sheet.  Cook for 40-60 minutes or until soft.  Let cool for a while, then scoop out flesh.  Melt butter in a stock pot, add leeks and thyme.  Cook at medium heat until leeks are soft and light brown.  Remove thyme sprigs if used.  Add squash and stock to pot.  Cook 20-25 min.  Blend with a stick blender or in batches in a regular blender until smooth.  Add more stock to thin to desired consistency.  Add salt and pepper to taste.  Garnish with a small dollop of sour cream and 1 teaspoon each of chives and bacon.

NOTE: Wash leeks well as they normally contain lots of sand.  The best way is to cut long way, then wash each part of the stem.  run under cold water at least twice.