Squash and Leek Soup

Description
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4½ pounds butternut squash
 * 4 large leeks cleaned and chopped
 * 1 teaspoon dried thyme
 * ¼ cup butter
 * 5 cups chicken stock
 * 1 teaspoon salt
 * 2 teaspoons freshly ground black pepper

Directions

 * 1) Cut squash in half lengthwise and remove seeds.
 * 2) Bake at 350 until tender.
 * 3) When cool enough to handle remove pulp from skin and set aside.
 * 4) Sauté leeks and thyme in butter until tender then add pulp and chicken stock and simmer 20 minutes.
 * 5) In blender puree a little at a time then return to pot and season with salt and pepper.
 * 6) If desired garnish with sour cream and chives.