Instructions: Combine squash and stock in a saucepan; bring to a boil over high heat. Reduce the heat to medium and simmer for about 20 minutes or until the squash is very tender.

Let cool a bit for safetys sake, then puree the mixture in a blender. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.) Return the puree to the saucepan and turn the heat to medium-low. Stir in the sour cream, butter, salt, black pepper and red pepper. Cook, stirring, until heated through (do not boil). Taste; add sugar and more seasoning, if necessary. Keep warm over low heat.

Serve the soup with a few cooked shrimp or mushrooms if you like, and the chives.

Yield: 4 servings.

Testers note: Very rich, with a mild flavor and a beautiful orange hue.

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