2 tablespoons extra virgin olive oil
10 cups butternut squash - peeled, cut into 3î chunks
1 granny smith apple - cored and sliced
1-cup carrots - peeled and diced
1/2 cup peeled shallots - diced
3 tomatoes - seeded and chopped
4 cups chicken broth 1 ½ cups half and half
Salt to taste
Cayenne pepper to taste
1 cup cooked corn kernels
2 tablespoons fresh chives - chopped
Garnishes:
Sour cream
Finely chopped tomato
Fresh chive stems

Preheat oven to 400 degrees.



In a large roasting pan, combine the squash, apple, carrots and shallots with the olive oil. Roast for 1 hour at 400-degrees or until browned. Stir a couple of times to toss the mixture as it roasts.



Cool the vegetables and then place them in a food mill with fine holes. Puree the vegetables and set aside.



In a 3 quarts saucepan, sauté the tomatoes over medium-high heat for 5 minutes or just until they start to cook down.

Add the squash puree, broth, half and half, salt and cayenne. Heat through. Add the corn and chopped chives. Cook just until boiling.



To serve: ladle a portion of soup in a soup bowl and make a circle of sour cream with a plastic squeeze bottle. Alternate a skewer in and out of the circle. Garnish with chopped tomatoes and chives.