Categories: Soups/stews, Vegetables 
      Yield: 8 servings 
  
  
  4 1/2 	lb	acorn squash, halved 5 	tb butter, unsalted 4 	lg leeks, chopped 
  (white and 		-tender green) 7 		thyme, fresh or 1 ts dried 5 	c chicken 
  broth 1 1/4 	ts salt 1/2 	ts pepper, fresh ground 1/2 	c	sour cream 2	tb 
  chives, chopped (3 tb) 8 		bacon slices, fried crisp and 		-crumbled 1. 
  PREHEAT OVEN TO 350 DEGREES F.  PLACE SQUASH, CUT SIDE DOWN, ON A BAKING 
  SHEET AND BAKE UNTIL TENDER, ABOUT 40 MINUTES. LET COOL SLIGHTLY. USING A 
  SPOON, SCOOP OUT THE FLESH. 2. MEANWHILE, IN A LARGE HEAVY SAUCEPAN, MELT 
  THE BUTTER OVER LOW HEAT. ADD THE CHOPPED LEAKS AND THYME. COOK, STIR RING 
  CONTINUOUSLY, UNTIL SOFT AND LIGHTLY BROWNED.  REMOVE THYME SPRIGS (IF YOU 
  USED FRESH). 
   
  3. STIR IN THE STOCK AND THE SQUASH.  SIMMER FOR AROUND 20 MINUTES. IN 
  SMALL BATCHES, PLACE IN BLENDER OR FOOD PROCESSOR. PUREE UNTIL SMOOTH. POUR 
  BACK INTO THE PAN AND SEASON WITH SALT AND PEPPER. SERVE WITH A DOLLOP OF 
  SOURCREAM AND CRUMBLED BACON.