Butternut Squash Bisque With Sour Cream Topping

• 3-1/2 pounds butternut squash, peeled, seeded and cubed
• 1 cup sliced carrots
• 1 medium tart apple, peeled and chopped
• 1/2 cup chopped shallots
• 2 tablespoons olive oil
• 3 large tomatoes, seeded and chopped
• 4 cups chicken broth
• 1-1/4 cups half-and-half cream
• 1-1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 3/4 cup frozen corn, thawed
• 2 tablespoons minced chives
• Sour cream and additional chives, optional

1. In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan.
2. Bake, uncovered, at 400u0b0 for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth.
3. In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired.

butternut squash, carrots, apple, shallots, olive oil, tomatoes, chicken broth, cream, salt, cayenne pepper, frozen corn, chives, sour cream

Taken from www.tasteofhome.com/recipes/butternut-squash-bisque-with-sour-cream-topping/ (may not work)