Friday, April 25, 2008

Acorn Squash and Leek Soup with Toasted Pecans

2 acorn squash
1 large leek
1 qt chicken stock
½ cup toasted chopped pecans
1 tbsp butter
2 tbsp chopped chives

Cut acorn squash in half and bake in a 350° oven for 30-45 minutes or until tender. Remove from the oven and cool. Scoop out the seeds and discard them. Scoop out the flesh from the skin. Dice the leek into small pieces and wash. Sautee the leek in butter until tender, then add squash and about 2/3 of the chicken stock. Stir everything together and cook. Add additional chicken stock if too thick. Put the soup in a blender and mix until smooth. Again, add more chicken stock if too thick. Season with salt and pepper. Garnish hot soup with chopped toasted pecans and chives.

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