Ingredients
2acorn squash
1tbspbutter,or olive oil
1cuplarge leeks,light green and white part only
4cupsfat free low sodium chicken broth,or vegetable stock
2tbsppepitas,(raw pumpkin seeds)
2tbspchives,chopped
Preparation
Preheat the oven to 350 degrees F.
Cut the acorn squash in half.
Bake the squash for 40 to 45 minutes until tender. Remove from the oven.
Discard the dark green part of the leeks.
Chop the leeks, then sauté them in a large pot with butter over medium low heat for 5 minutes until tender.
When the squash is cool enough to handle, scoop out the seeds, and discard them.
Scoop out the flesh from the skin of the squash, then add them to the pot with leeks.
Add about ⅔ of the chicken stock to the pot, then stir well and simmer for 5 minutes.
Using an immersion blender or a regular blender, blend the soup until smooth.
Add the remaining broth, then allow to simmer a few more minutes.
Adjust the salt and pepper to taste.
Garnish with pepitas and chopped chives, serve, and enjoy!
