Butternut & Acorn Squash Soup with Leeks & Fresh Thyme by Personal Chef Debby Poe

Preheat oven to 400. Prick the squash with a fork and place them whole on a sheet pan.

Roast for about 45 minutes in the oven until the squash has softened. (The Acorn squash will be done sooner, about 30 minutes). Cool the squash, them cut in half and remove the seeds. Peel the skins and cut into 2-inch chunks. Reserve.

Wash leeks well and thinly slice the white and light green parts only. Discard the dark green parts.

Melt the butter in a large saucepan over medium heat. When the butter starts to brown, toss in the leeks and saut until they get soft, about 4-5 minutes.

Add the honey to the leeks and cook until it bubbles. Add the squash chunks, (Butternut & Acorn). Add the thyme, salt & pepper & blackened seasoning.

Add the vegetable or chicken stock and enough water to cover the squash by an inch. Bring the soup to a boil and then lower to simmer. Cook the soup until the leeks and squash are very tender, about 45 minutes, Remove from pan from the heat and cool for at least 15 minutes.

Puree the soup in a blender. Do not fill the blender more the two-thirds full or you risk having the contents explode. Allow any steam to escape by removing the center plug in the lid and covering the hole with a thick towel to protect your hand. Hold the lid securely down and lift the towel slightly to allow the pressurized air to escape as you blend.

Strain through a coarse strainer if you want a smoother soup or return it directly into the pan. Add the cream, salt & pepper and bring back to a boil. Ladle it into a bowl and garnish with the grated gruyere cheese.<