MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Butternut Squash Soup
Categories: Soups
Yield: 8 Servings

2 lg Butternut squash (4 lb)
Olive oil
4 c Chicken stock or broth
2 c Water
1 1/2 ts Pepper
2 ts Salt
1/2 ts Onion powder
1 ts Dried tarragon leaves; or to
-taste

Cut squashes in half lengthwise and scoop out the seeds. Brush with
olive oil and place, cut side down, on a baking sheet. Roast the
squash at 350°F for 1 hour until tender. Handle with an oven mitt;
scoop the flesh from the shell with a spoon and place in a large
mixing bowl. In another mixing bowl, blend together the stock and
water. Add a little minced garlic if desired. Puree the squash in a
blender or food processor with the liquid in batches, adding liquid
as needed, until smooth (this can also be done in the cooking pot
with a stick blender). Add the salt & pepper, onion powder, and
tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over
very low heat to allow the seasonings to incorporate, stirring
occasionally.

Recipe by Jill McQuown <j_mcquown@comcast.net>

Recipe FROM: <news:tjlq6f$57qb$1@dont-email.me>,
<news:rec.food.cooking:1424319>

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