Golden Squash Soup

Wash and halve squash lengthwise; remove seeds. Place halves, cut sides down, in baking dish(es). Bake in 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, for 20 to 25 minutes more or until tender. Cool slightly.

Meanwhile, in a Dutch oven or kettle, cook green onions and thyme in butter over medium-low heat for 10 minutes or until tender, stirring occasionally.

Scoop squash out of skins; discard the skins. Place about 1/4 of the squash, onion mixture, and chicken stock or broth at a time in a food processor bowl or blender container. Cover and process or blend until smooth. Repeat with remaining squash, onion mixture, and stock in batches.

Return all to Dutch oven or kettle. Stir in pepper. Bring to boiling; reduce heat. Cover; simmer 20 minutes.

To serve, ladle soup into warm bowls. Drizzle with sour cream and sprinkle with snipped chives. If you like, top with toasted pumpkin seeds or crumbled bacon and garnish with fresh herb. Makes 8 appetizer servings.