Combine squash and broth in large saucepan; bring to boil over high heat. Reduced heat to medium; cover and simmer until squash is tender, about 20 minutes. Uncover and cool.

Puree squashin blender or food processor.

Return puree to saucepan and place over medium-low heat. Stir in sour cream, butter and cayenne. Add salt and white pepper. If squash lacks sweetness add sugar.

Cook soupmjust until thoroughly heated but not boiling. Ladle into bowls and garnish with chives.

130 calories, 8g fat, 25mg chol, 5g prot, 12g carbs, 1g fiber, 610mg sodium