*  Exported from  MasterCook  *

                   Winter Bisque with Chive-Cream Swirl

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Fruit                            Soups
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Butternut squash (3 pounds)
   1       lg           Sweet potato, unpeeled,
                        Quartered lengthwise
   1                    Red onion, unpeeled, ends
                        Trimmed and quartered
   4                    Garlic cloves, unpeeled
   2                    Cans (13 3/4 oz each)
                        Chicken broth
   2       T            Chopped sage or 1/2 t dried
   1 1/2   t            Salt
     1/2   t            Hot pepper sauce
                        MMMMM------------------------CHIVE -- €
                        CREAM-----------------------------
   1       sm           Bunch chives, cut into 2
                        Inch lengths
     1/2   c            Sour cream
     1/2   c            Half and half

  Heat oven to 450 and coat roasting pan with nonstick 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 oven 55 to 60 minutes, until tender. 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. 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.
  

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