Instructions: Heat olive oil in a medium-sized soup pot set over medium-low heat and saute onion and garlic for 10 minutes. Add squash, stock, apples, lemon juice, thyme, salt and white pepper and bring to a boil.

Reduce heat and simmer for 20 minutes. Puree soup. Stir in cream and heat for 10 minutes longer over low heat. Combine sour cream with the chives and pepper. Top each serving of soup with a spoonful of the chive-sour cream.

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