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![White House](/media/gif/WH-cran-sm.gif)
Acorn Squash and Leek Soup with Toasted Pecans
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2 acorn squash 1
large leek 1 qt chicken stock
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½ cup
toasted chopped pecans 1 tbl butter 2 tbls chopped chives
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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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