Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 tb Chopped sage or 1/2 t dried
1 1/2 ts Salt
1/2 ts Hot pepper sauce

------------------------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.

typed by jessann :)

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