Acorn Squash-Thyme Soup

Name: Acorn Squash-Thyme Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 9 larges acorn squash, divided; 59 milliliters butter or margarine, divided; 1 liters chicken broth; 2 Tbsps fresh thyme leaves; 2 garlic cloves, minced; 355 milliliters half-and-half; 2 mediums leeks; 1 teaspoons pepper; 1 teaspoons salt; 1 sprig Garnish: 8 fresh thyme

Need a gluten free, primal, and vegetarian soup? Acorn Squash-Thyme Soup could be a spectacular recipe to try. This recipe serves 8. One portion of this dish contains around 6g of protein, 12g of fat, and a total of 328 calories. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of acorn squash, garnish: 8 thyme sprigs, leeks, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Cut a 1-inch slice from bottom of 8 squash, allowing squash to sit flat.

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Squash

Remove stems from tops. Scoop out and discard seeds.

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Seeds

Sprinkle squash with salt and pepper, and place, cut side up, in a lightly greased 15- x 10-inch jellyroll pan.

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Salt And Pepper

Squash

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Frying Pan

Bake at 350 for 30 minutes or until tender. Cool slightly. Scoop out squash pulp, leaving 1/4-inch-thick shells. Reserve pulp; place shells in plastic bags. Seal and chill 8 hours.

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Pasta Shells

Squash

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Ziploc Bags

Oven

Peel remaining acorn squash; remove seeds, and chop pulp.

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Acorn Squash

Seeds

Remove and discard green tops from leeks, and discard.

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Leek

Cut white portions in half lengthwise, and cut into 1/2-inch slices.

Melt 2 tablespoons butter in a large Dutch oven over medium or medium-high heat; add chopped squash, leeks, garlic, and 2 tablespoons thyme. Saut 10 minutes.

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Butter