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1
Up to two weeks ahead, make the herb butter:.
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2
Heat a small nonstick saute pan over medium heat.
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3
When hot, add the shallots and heat to release their aroma and lightly toast them, about 30 seconds.
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4
Remove from the heat and add the sherry.
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Set the pan back on the heat and reduce the liquid to 2 Tbs., about 8 minute Let cool.
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6
In a small mixing bowl, blend the butter, chives, sherry-shallot mixture, salt, and pepper.
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7
Line a baking sheet with parchment or waxed paper and spread the butter 1/4 inch thick to cover about 8x6 inches.
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8
Cover and chill.
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9
With a small cookie cutter (I use a star) or a knife, cut out 12 small shapes.
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10
Wrap in plastic and freeze; freeze the remainder separately for the turkey.
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11
Make the soup -- Put the leeks in a heavy-based nonaluminum, 8-qt.
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12
stockpot.
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Put the squash over the leeks; add the wine and stock.
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Cover and bring to a boil.
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Reduce to a simmer; cook until the squash is fork-tender, about 25 minute Let cool 15 minute Add the salt and pepper; puree in a blender (or food processor).
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16
Cover and freeze (or refrigerate up to 3 days).
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17
On the day of serving:.
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18
Defrost the butter shapes.
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19
Reheat the soup over low to medium heat, stirring frequently (or in a microwave).
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20
To serve, ladle the hot soup into shallow bowls and garnish with herb butter and fresh chives.
