Squash and Leek Soup

Peel and cube the butternut squash into roughly 1-inch pieces, and slice the leeks into thin rounds, discarding the tough dark green tops and rinsing thoroughly to remove any grit.

Melt butter in a large pot over medium heat, then add the sliced leeks and cook, stirring occasionally, until softened and translucent.

Add the cubed butternut squash to the pot along with the fresh thyme sprigs, stirring to combine with the leeks.

Pour in the chicken stock, ensuring the squash is fully submerged, then bring the mixture to a boil over medium-high heat.

Reduce heat to a gentle simmer, cover the pot, and cook until the butternut squash is completely tender and easily pierced with a fork.

Remove the thyme sprigs and use an immersion blender to puree the soup directly in the pot until smooth and velvety, or carefully transfer in batches to a countertop blender.

Season the soup generously with salt and black pepper to taste, then stir in an additional knob of butter for extra richness.

Ladle the soup into warm bowls and garnish with a crack of fresh black pepper and a small sprig of thyme before serving immediately.