| 1 | Recipe by: better homes and gardens - soups and stews preparation time: 0:45 halve squash; remove seeds. |
| 2 | Cut each piece in half. |
| 3 | Place a steamer basket in a large saucepan or dutch oven; add broth to saucepan. |
| 4 | Bring to boiling; place squash in steamer basket. |
| 5 | Halve squash; remove seeds. |
| 6 | Cut each piece in half. |
| 7 | Place a steamer basket in a large saucepan or dutch oven; add broth to saucepan. |
| 8 | Bring to boiling; place squash in steamer basket. |
| 9 | Cover and steam for 25 to 30 minutes or till squash can be pierced easily with a fork. |
| 10 | Carefully remove steamer basket from saucepan. |
| 11 | Reserve steaming liquid in saucepan. |
| 12 | Using a spoon, scoop squash pulp out of the peel; discard peel. |
| 13 | Place squash pulp in a blender or food processor. |
| 14 | Cover and process till mixture is smooth, adding as much of the reserved liquid as necessary. |
| 15 | Stir pureed squash into remaining reserved liquid in the saucepan; stir in ginger, salt, pepper, and cinnamon. |
| 16 | Bring mixture to boiling, reduce heat and stir in half-and-half. |
| 17 | Heat through, if desired, garnish each serving with a dollop of sour cream and chives. |
