Instructions: Heat oven to 450 degrees and coat roasting pan with nonstick spray.

Halve squash lengthwise; remove seeds. Cut halves in half crosswise. Place squash, potato, onion and garlic in pan. Cover tightly with foil. Bake in 450 degree oven 55 to 60 minutes, until tender.

When cool enough to handle, scoop flesh from squash and potatoes; remove skins from onions and garlic. Place cooked vegetables in processor. Whirl until smooth. Combine puree, broth, sage, salt and pepper sauce in saucepan. Simmer 5 minutes. (Can be made up to this point a day ahead; refrigerate.)

Prepare Chive Cream: Chop chives in food processor. Add sour cream. Whirl until blended.

To serve, heat soup. Stir in half-and-half; gently heat through. Spoon into bowls. Drizzle Chive Cream over top. Garnish with chives if desired.

This recipe yields 8 servings.

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