2 acorn squash (about 1 1/2 pounds each), split and seeded
2 large leeks, washed well and diced
4 cups chicken or vegetable stock
1/2 cup toasted chopped pecans
1 tablespoons margarine
2 tablespoons chopped chives or green onion
Cut acorn squash in half. Place the halves on a cookie sheet and bake in a 350 oven for 30-45 minutes or until tender. Remove the cooked squash from the oven and let cool… Scoop out the flesh from the skin and place it in a stock pot. In a skillet saute the diced leeks in the margarine. Cook until the leeks are soft. Add the cooked leeks to the squash and about 2/3 of the chicken stock. Stir everything together and cook, over a medium heat for about 10 minutes. Add additional chicken stock if too thick. If you prefer a smoother soup you can puree it before serving or you can serve it as is. You can add more chicken stock if the soup too thick. Just before serving season with salt and pepper and garnish the top of each bowl with the chopped toasted pecans and chives.