Butternut Bisque

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

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 or blender; 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. Makes 10 servings.