Roasted Butternut Squash Soup
 
Recipe By :Jill McQuown 
Serving Size : 8 Preparation Time :0:00 
Categories : Soup 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
2 large  butternut squash -- (4 pounds)
2 Tbsp  olive oil
4 cup  chicken stock
2 cup  water
1-1/2 tsp  pepper
2 tsp  salt
1/2 tsp  onion powder
1 tsp  dried tarragon
 
Cut the squash down the middle and scoop out the seeds and pulp with a spoon. 
Place, cut side down, on a roasting pan brushed with olive oil. 
Bake at 350 degrees for 1 hour or until tender. 
Scoop out flesh with a spoon and place into a large mixing bowl. 
In another large mixing bowl, stir together water and stock. 
Puree squash in a blender or food processor (in batches). adding enough of the 
liquid as needed, until smooth. 
Pour pureed squash into a deep pot and bring to a low boil. Season with salt, 
pepper, onion power and tarragon. 
Reduce heat to a simmer and cook over very low heat 1 hour, stirring every 
quarter hour. 
 
 
 
* Exported from MasterCook * 
 
 
(ID: 80665) Mirror: rec.food.recipes: Tue, Aug 27, 2002


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