Butternut squash bisque

Toss and Roast:
2 T. extra virgin olive oil
10 cups butternut squash, peeled, cut into 3" chunks
1 apple, cored, sliced
1 cup carrots, peeled and cut 1/2 cup shallots, peeled
In a Large Saucepan, Saute:
3 tomatoes, seeded, chopped
Add to Tomatoes and Heat:
Squash puree
4 cups chicken broth
1-1/4 cups Half & Half
2 t. salt
1/4 t. cayenne pepper
Add and Heat Thoroughly:
1 ear corn, roasted and cut
2 T. fresh chives, chopped
Garnish with:
Sour cream
Tomato, finely chopped
Fresh chive stems
NUTRITIONAL INFORMATION
per 1 cup Serving:
Calories 226;
Total fat 6(g);
Calories from fat 24%;
Sodium 721(mg)

1.In large roasting pan, toss squash, apple, carrots and shallots with olive oil. Roast at 400? for 1 hour, or until browned. Stir twice.
2.Cool vegetables slightly. Then place the vegetables in a food mill with fine holes. Puree all the vegetables. Set aside.
3.In a 3-quart saucepan, saute tomatoes over medium-high heat for 5 minutes. (Or just until they start to cook down.)
4.Add squash puree, broth, Half & Half, salt, and cayenne. Heat through. Add corn and chopped chives. Cook just until boiling.
5.Make circle of sour cream with plastic squeeze bottle. Alternate skewer in and out of circle. Garnish with chopped tomatoes and chives.