Winter Bisque With Chive-cream Swirl

Makes 8
Prep 25 m
Bake 55 - 60 m


Chive Cream:


  1. 1 of 4 Heat oven to 450 degrees F. Coat roasting pan with nonstick cooking spray.
  2. 2 of 4 Halve squash lengthwise; remove seeds. Cut halves in half crosswise. Place squash, potato, onion and garlic in pan. Cover tightly with foil.
  3. 3 of 4 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.
  4. 4 of 4 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:

  1. 1 of 2 Chop chives in food processor. Add sour cream. Whirl until blended. (Can be made 3 hours ahead; refrigerate.)
  2. 2 of 2 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 Information for Winter Bisque With Chive-cream Swirl
Servings Per Recipe: 8
Per Serving: 21 g carb., 3 g pro., 137 kcal cal., 692 mg sodium, 14 mg chol., 6 g Fat, total