Cut acorn squash in half and bake until tender, about 40 - 45 minutes. Remove from the oven and set to side to cool.
As acorn squash sools, chop off dark green ends of the leek and discard. Slice light green and white portion of leek into ¼ inch slices. Wash slices thoroughly under cold water.
Heat olive oil in a large stock pot on a low to medium heat. Sauté leeks in olive oil until tender, about 5 minutes.
When squash is cool enough to handle, use a grapefruit spoon to scoop out seeds. Then, scoop out the flesh from the skin and add to the pot with leeks. Give the squash a few stirs to coat and combine with the leeks.
Add about ⅔ of the chicken stock to the pot. Stir well and simmer about 5 minutes.
Using a hand-held immersion blender, blend the soup until smooth. Add remaining broth and simmer a few more minutes. Salt and pepper to taste.
Garnish with pepitas and chopped chives.
Serving size: 1¼ cup Calories: 121.8 Fat: 4.9 g Carbohydrates: 19.4 g Sugar: 0.9 Fiber: 5.1 g Protein: 3.9 g
Recipe by 5 Minutes for Mom at http://www.5minutesformom.com/68939/roasted-acorn-squash-and-leek-soup/