Butternut Squash

Serves 6

3 small butternut squash (about 1½ lbs. each)

4 large leeks, sliced (white portion only)

1 tsp. dried thyme

5 Tbsp. butter or margarine

3 cups chicken broth

1¼ tsp. salt

1/2 tsp. pepper

1/2 cup sour cream

Chopped chives or parsley

Cut squash in half; remove and discard seeds. Place with cut-side down in a 13×9-inch baking pan. Add 1/4-inch of water to pan. Cover and bake at 375°F for 40 minutes or until tender. Scoop out pulp, leaving about 1/4-inch shell. Set shells and pulp aside. In a large saucepan, sauté leeks and thyme in butter until tender. Add pulp, broth, salt and pepper; simmer for 20 minutes. Remove from heat; cool slightly. Puree in blender; return to pan and heat through. Spoon into squash shells. Put small amount of sour cream on each. Sprinkle with chives.