- ginger and pepper. Cool slightly.
- Process in small batches in a blender until smooth. Return to the
- pan. Add cheese and cream; cook and stir until smooth and blended.
- Place squash halves on serving plates; fill with soup. Garnish with
- sour cream and chives. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 170 calories, 12 g fat (5 g saturated fat), 23 mg cholesterol, 572 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein.