Acorn Squash and Leek Soup with Toasted Pecans


Acorn Squash and Leek Soup with Toasted Pecans
2 acorn squash
1 large leek
1 qt chicken stock
½ cup toasted chopped pecans
1 tbl butter
2 tbls 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.


From the Kitchen

Acorn Squash and Leek Soup with Toasted Pecans

Roasted Rack of Lamb with a Pumpkin Thyme Crust

Summer Tomato Gazpacho

Grilled Lemon Mustard Chicken


President and First Lady | Vice President and Mrs. Gore
Record of Progress | The Briefing Room
Gateway to Government | Contacting the White House | White House for Kids
White House History | White House Tours | Help
Privacy Statement

Help

Site Map

Graphic Version

T H E   W H I T E   H O U S E