Instructions: Cut squash in half lengthwise; place squash, cut side down, in a 13x9x2 inch baking dish. Add hot water to dish to a depth of 1/2 inch. Cover and bake at 350 degrees for 45 minutes or until tender. Drain. (SQUASH CAN BE COOKED IN A MICROWAVE). Remove and discard seeds. Scoop out and reserve pulp; discard shells.

Coat a large Dutch oven with spray; add leeks and sweet red pepper. Saute until tender. Stir in water and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20-25 min. or until vegetables are tender.

Put reserved squash pulp and 2 cups vegetable mixture in food processor.

Process until smooth. Add vegetable puree to remaining vegetable mixture.

Stir in sour cream and milk. Cook over med-low heat until thoroughly heated. Ladle bisque into individual bowls and garnish with chives.

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