Winter Bisque With Chive-cream Swirl

Winter Bisque With Chive-cream Swirl
Servings: 8 Prep 25 mins Bake 450°F 55 mins to 1 hr


  • 2 butternut squash (3 pounds)
  • 1 large sweet potato, unpeeled, quartered lengthwise
  • 1 medium red onion, unpeeled, ends trimmed and quartered
  • 4 cloves garlic, unpeeled
  • 2 cans (13-3/4 ounces each) reduced-sodium chicken broth
  • 2 tablespoons chopped fresh sage OR: 1/2 teaspoon dried
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon hot-pepper sauce
Chive Cream:
  • 1 small bunch chives, cut in 2-inch lengths (1/3 cup)
  • 1/2 cup dairy sour cream
  • 1/2 cup half-and-half

Make It

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

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

3. 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. 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:

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

6. 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

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 137, Fat, total (g): 6, chol. (mg): 14, carb. (g): 21, pro. (g): 3, sodium (mg): 692, Percent Daily Values are based on a 2,000 calorie diet.