BUTTERNUT SQUASH BISQUE WITH SOUR CREAM TOPPING

Butternut Squash Bisque with Sour Cream Topping image

I've served this wonderful soup to family as well as company. It's especially good to serve in the cooler fall months. - Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

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

Steps:

In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan. , Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth., 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.

Nutrition Facts : Calories 170 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein.