Butternut Squash and Leek Soup

This is my new favorite butternut squash recipe. It's so simple and yet so tasty. We happened to have a pound of bacon in the freezer to cook up and add as a garnish, but this soup stands strong on its own. 

Butternut Squash and Leek Soup (adapted from Meaningful Eats)

• 1 large butternut squash
• 2 leeks chopped (white and light green parts)
• 3 tbs butter or olive oil
• 1 tsp dried thyme
• 5 c broth
• 1/2 tsp salt
• dash pepper
• Optional: bacon

1. Half the squash length-wise, scoop out seeds and place flesh side down in baking dish. Add 1 inch of water to dish and bake at 425 degrees for about 50 minutes, until squash is tender.
2. Set aside to cool, then scoop out flesh.
3. In large pot heat up butter and add leeks. Cook about 5 minutes, then add squash, broth, salt and thyme and bring to boil.
4. Reduce to simmer and let cook another 10 minutes.
5. Puree with your desired method. (My immersion blender died months ago so I used a regular blender and made a mess. Like always.)