Chive Cream:


  • Heat oven to 450 degrees F. Coat roasting pan with nonstick cooking spray.

  • Halve squash lengthwise; remove seeds. Cut halves in half crosswise. Place squash, potato, onion and garlic in pan. Cover tightly with foil.

  • Bake in 450 degrees F oven 55 to 60 minutes, until tender. (To microwave, place vegetables in microwave-safe 13 x 9 x 2-inch baking dish. Cover tightly with plastic wrap. Microwave at 100 per cent for 20 minutes. Carefully uncover.) When cool enough to handle, scoop flesh from squash and potatoes; remove skins from onions and garlic. Place cooked vegetables in processor. Whirl until smooth.

  • Combine puree, broth, sage, salt and pepper sauce in saucepan. Simmer 5 minutes. (Can be made up to this point a day ahead; refrigerate.)

Prepare Chive Cream:

  • Chop chives in food processor. Add sour cream. Whirl until blended. (Can be made 3 hours ahead; refrigerate.)

  • To serve, heat soup. Stir in half-and-half; gently heat through. Spoon into bowls. Drizzle Chive Cream over top. Garnish with chives if desired. Makes 8 servings.

Nutrition Facts

137 calories; 6 g total fat; 14 mg cholesterol; 692 mg sodium. 21 g carbohydrates; 3 g protein;