4 1/2 lbs. butternut squash, halved lengthwise
5 tbsp. unsalted butter
4 lg. leeks (white and tender green), chopped
7 sprigs of fresh thyme or 1 tsp. dried
5 c. chicken stock or unsalted canned broth
1 1/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 c. sour cream
2 to 3 tbsp. chives, chopped
8 slices of bacon, fried crisp and crumbled

Preheat the oven to 350 degrees. Place the squash, cut-side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.

Meanwhile, in a large saucepan melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally until soft and lightly browned, about 40 minutes. Remove the thyme sprigs.

Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in patches until smooth. Pour the soup back into the pan and season with the salt and pepper. (The recipe can be prepared to this point up to 2 days ahead. Reheat the soup before proceeding.) To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chopped chives and a sprinkling of the bacon.