1. Preheat the oven to 350 degrees.
2. Cut each squash into halves, lengthwise.
3. Spray a baking sheet with nonstick cooking spray.
4. Place each half, cut-side down, on the prepared baking sheet and bake until tender which takes about 40 minutes.
5. Cool slightly.
6. Scoop out the seeds and rind and discard.
7. Scoop out flesh and set aside.
8. Melt the butter over low heat in a large saucepan.
9. Add the thyme and leeks and cook.
10. Stir occasionally until the mixture is soft and lightly browned which takes approximately 20 minutes.
11. Remove the thyme sprigs.
12. Stir in the chicken stock and the squash mixture.
13. Simmer for 20 minutes over moderate heat.
14. Puree the soup in a blender, in batches until smooth.
15. Pour the puree back into the pan and season with the salt and pepper, to taste.
16. To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chopped chives and a sprinkling of the bacon. |
