I originally posted this recipe last fall. I just made it again tonight and was reminded of how incredibly delicious and satisfying it is as I ate the whole entire batch (almost) by myself. Last year the girls ate it right up but this year they decide they are going to puke if I make them eat one more bite. Fine...find yourself a sandwich and hand it over! YUM!! Girls, or whoever is in blog world who listens to me, trust me....it is so incredible!! Try it!!
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Look below for the recipe...
1 medium butternut squash (about 2 lbs)
3 TB butter
1 med leek or sweet onion, chopped
1/2 tsp dried thyme
2 (14 oz) cans of chicken broth
1/4 tsp salt
1/4 tsp pepper
Toppings: bacon crumbles, sour cream, fresh thyme
Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, in a microwave-safe dish. Microwave at HIGH 7-10 minutes or until tender; cool. Scoop out pulp, discarding shells.
Melt butter in a large Dutch oven over medium hear; add leek/onion and thyme. Cook, stirring occasionally, 15 minutes or until caramel-colored and tender. Add squash pulp and chicken broth; bring to boil. Reduce heat and simmer 10 minutes, stirring often. Remove from heat; cool.
Process squash mixture in a blender until smooth, stopping to scrape down sides. Return to Dutch over; stir in salt and pepper. Cook 5 mintues or until thoroughly heated. Serve with bacon and sour creams. Garnish if desired.
**This recipe is from one of my favorite cookbooks!! The funny thing is Kate wanted to buy this cookbook for my mom a few years ago while I was still working. Guess where it was we went very often for dinner??? Anyhow, after I resigned to stay home, I asked my mom if I could borrow the cookbook. Yep...I haven't given it back! Sooooo many super yummy and easy recipes!!
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