Acorn Squash Soup

Peel and seed squash; cut into chunks. Cook in boiling, salted water until tender, about 10 minutes. Drain and reserve. In large saucepan, melt butter over medium heat. Add leeks and cook for 5 minutes until soft. Add reserved squash, broth, thyme, salt, and pepper. Simmer 20 minutes. Discard thyme. Puree soup in blender or food processor in batches until smooth. Return to saucepan; stir in cream. Heat through, but do not boil. Garnish with chopped chives.

2 lb. acorn squash 2 tbsp. butter 2 leeks, white part only; chopped 5 C. chicken broth 2 large sprigs fresh thyme

1/4 C. heavy whipping cream 2 tbsp. fresh chives; chopped 1/2 tsp. salt freshly ground pepper