Winter Squash Bisque

Melt butter in a 4- to 5-qt pot over medium heat. Stir in onions and carrot, cover and cook 6 minutes or until tender. Add potatoes, squash and broth. Bring to a boil, reduce heat, cover and simmer 25 minutes or until vegetables are very soft. Let cool.

Process in small batches in a blender or food processor until smooth.

Return to pot; stir in cream, milk, salt and pepper. Heat over medium heat.

Garnish: Drizzle pepper purée on each serving; top with chives. Service Editor Anne loves this so much she makes a lower fat version all winter, substituting skim milk for the heavy cream. Tip: To peel butternut squash, cut crosswise in thirds, place cut side down on a cutting board and cut off skin with a small paring knife. For acorn squash, use a heavy-duty vegetable peeler, then a paring knife. Planning tip: The roasted pepper garnish can be made 1 week ahead. Refrigerate covered. The bisque can be made through Step 2 up to 3 days ahead. Refrigerate covered. About 15 minutes before serving proceed with Step 3. Garnish just before serving.