Ingredients
3 small butternut squash (about 1-1/2 pounds each)4 large leeks (white portion only), sliced1 teaspoon dried thyme5 tablespoons butter, cubed3 cups chicken broth1-1/4 teaspoons salt1/2 teaspoon pepper1/2 cup sour creamMinced chives or parsley
Preparation
Cut squash in half; remove and discard seeds. Place with cut side down in a greased 13-in. x 9-in. baking pan. Add 1/4 in. of water to pan.
Cover and bake at 375° for 40 minutes or until tender. Scoop out pulp, leaving about a 1/4-in shell. Set shells and pulp aside.
In a large saucepan, saute leeks and thyme in butter until tender. Add pulp, broth, salt and pepper; simmer for 20 minutes. Remove from the heat; cool slightly.
Cover and process in a blender until pureed; return to pan and heat through. Spoon into squash shells.
Place sour cream in a heavy-duty resealable plastic bag; cut a small hole in the corner of the bag. Pipe a coil of sour cream over squash filling. Beginning at the center, use a toothpick to draw right angles across the piped lines about 1/2 in. apart. Sprinkle with chives.
