Roasted Acorn Squash Soup

2 pounds acorn squash, halved, seeded
2 large leeks, white parts only, sliced
1 tbsp butter
5 cups reduced-sodium, chicken broth
1 tbsp tomato paste
1 large thyme sprig, or 1/2 tsp dried thyme leaves
Salt and pepper, to taste
1/2 cup whole milk or light cream

Arrange squash cut sides down in roasting pan.  Add 1/2 inch water.  Bake covered at 325 degrees until squash is tender, about 30 minutes.  Sauté leeks in butter in large saucepan until tender, about 5 minutes.  Scoop out squash pulp and add to leeks.  Stir in chicken broth, tomato paste, and thyme.  Heat to boiling; reduce heat and simmer until squash is very soft, about 20 minutes.  Discard thyme.  Process soup in blender or food processor until smooth. Return soup to saucepan; heat to boiling.  Season to taste with salt and pepper.  Stir in milk.  Makes 6 servings.

*recipe taken from the “I Can’t Chew Cookbook”

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