Directions:
- Preheat oven to 350°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 flesh.
- Meanwhile, in a large heavy saucepan, melt the butter over low heat. Add the chopped leeks and thyme. Cook, stirring continuously, until soft and lightly browned. Remove thyme sprigs (if you used fresh).
- 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 sour cream and crumbled bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.44 Kcal (1413 kJ) | ||
| Calories from fat | 179.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.98g | 31% | |
|---|---|---|---|
| Cholesterol | 42.59mg | 14% | |
| Sodium | 1114.07mg | 46% | |
| Potassium | 1175.63mg | 25% | |
| Total Carbs | 33.17g | 11% | |
| Sugars | 1.8g | 7% | |
| Dietary Fiber | 6.06g | 24% | |
| Protein | 7.79g | 16% | |
| Vitamin C | 44.4mg | 74% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.5mg | 19% | |
| Calcium | 145mg | 15% | |
| Amount Per 100 g | |||
| Calories | 67.54 Kcal (283 kJ) | ||
| Calories from fat | 36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 31% | |
|---|---|---|---|
| Cholesterol | 8.52mg | 14% | |
| Sodium | 222.97mg | 46% | |
| Potassium | 235.29mg | 25% | |
| Total Carbs | 6.64g | 11% | |
| Sugars | 0.36g | 7% | |
| Dietary Fiber | 1.21g | 24% | |
| Protein | 1.56g | 16% | |
| Vitamin C | 8.9mg | 74% | |
| Iron | 0.7mg | 19% | |
| Calcium | 29mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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