---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Acorn Squash Soup
  Categories: Soups/stews, Vegetables
       Yield: 8 servings
  
  
   4 1/2 	lb	acorn squash, halved 5 	tb butter, unsalted 4 	lg leeks, chopped
   (white and 		-tender green) 7 		thyme, fresh or 1 ts dried 5 	c chicken
   broth 1 1/4 	ts salt 1/2 	ts pepper, fresh ground 1/2 	c	sour cream 2	tb
   chives, chopped (3 tb) 8 		bacon slices, fried crisp and 		-crumbled 1.
   PREHEAT OVEN TO 350 DEGREES F.  PLACE SQUASH, CUT SIDE DOWN, ON A BAKING
   SHEET AND BAKE UNTIL TENDER, ABOUT 40 MINUTES. LET COOL SLIGHTLY. USING A
   SPOON, SCOOP OUT THE FLESH. 2. MEANWHILE, IN A LARGE HEAVY SAUCEPAN, MELT
   THE BUTTER OVER LOW HEAT. ADD THE CHOPPED LEAKS AND THYME. COOK, STIR RING
   CONTINUOUSLY, UNTIL SOFT AND LIGHTLY BROWNED.  REMOVE THYME SPRIGS (IF YOU
   USED FRESH).
   
   3. STIR IN THE STOCK AND THE SQUASH.  SIMMER FOR AROUND 20 MINUTES. IN
   SMALL BATCHES, PLACE IN BLENDER OR FOOD PROCESSOR. PUREE UNTIL SMOOTH. POUR
   BACK INTO THE PAN AND SEASON WITH SALT AND PEPPER. SERVE WITH A DOLLOP OF
   SOURCREAM AND CRUMBLED BACON.
  
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