Bill Clinton’s Acorn Squash and Leek Soup with Toasted Pecans

The original recipe for this Acorn Squash and Leek Soup was from the William J. Clinton Presidential Library and Museum and is now printed in the cookbook, Eating with Uncle Sam: Recipes and Historical Bites from the National Archives (an awesome cookbook, by the way). This soup is delicious! One of my favorite soups made with any kind of squash! The toasted pecan garnish is a must! 

 

INGREDIENTS

2 acorn squash

1 large leek

1 qt chicken stock

½ cup toasted chopped pecans

1 TBS butter (or olive oil)

2 TBS chopped chives

 

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DIRECTIONS

Cut acorn squash in half and bake in a 350° oven for 30-45 minutes or until tender. Remove from the oven and cool. Scoop out the seeds and discard them. Scoop out the flesh from the skin.

Dice the leek into small pieces and wash. Sautee the leek in butter (or olive oil) until tender, then add squash and about 2/3 of the chicken stock. Stir everything together and cook.

Put the soup in a blender and mix until smooth. Add more chicken stock if too thick.

Season with salt and pepper. Garnish hot soup with chopped toasted pecans and chives.