2 lbs acorn squash
2 Tbs butter
2 leeks, white part only, chopped
5 cups chicken broth
2 large sprigs fresh thyme
½ tsp salt
Freshly ground black pepper
¼ cup heavy whipping cream
2 Tbs fresh chives, chopped
Peel and seed squash; cut into chucks. Cook in boiling, salted water until tender, about 10 minutes. Drain and reserve.
In large saucepan, melt butter over medium heat. Add leeks and cook for five minutes, until soft. Add reserved squash, broth, thyme, salt and pepper. Simmer 20 minutes. Discard thyme.
Puree soup in blender or food processor in batches until smooth. Return to saucepan; stir in cream. Heat through, but do not boil. Garnish with chopped chives.
Herbs for Mom: 17 Easy and Delicious Recipes with Growing Instructions, 1996, Herb Bits, Norwalk, CT