* Exported from MasterCook *

Jill's Roasted Butternut Squash Soup

Recipe By :Jill McQuown
Serving Size : 6 Preparation Time :0:00
Categories : soups-chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds butternut squash -- (2 large)
2 tablespoons olive oil
4 cups chicken stock -- or broth
2 cups water -- (I use less)
1 1/2 teaspoons black pepper
2 teaspoons salt -- (I omit)
1/2 teaspoon onion powder
1 teaspoon dried tarragon
sour cream -- for garnish

Split the squashes down the middle lengthwise and scoop out the seeds
and
pulp with a spoon. Brush a baking sheet with olive oil. Place the
squashes, cut side down on the baking sheet. Bake at 350°F for 1 hour
or until tender. Scoop out the flesh with a spoon and place into a
large
mixing bowl. In another mixing bowl, stir together water and stock.
Puree
squash in a blender or food processor (in batches) adding the liquid
as
needed until you have a smooth puree. Pour pureed squash into a deep
pot
and bring to a low boil. Season with salt, pepper, onion powder and
tarragon. Reduce heat to a simmer and cook over very low heat about 1
hour,
stirring every so often (say every 15 minutes). Garnish each bowl
with a
small dollop of creme fraiche or sour cream if desired. Serves 8-10.
This
soup can be frozen.

27 net carbs per large serving (31-4)


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Per Serving (excluding unknown items): 172 Calories; 5g Fat (24.4%
calories from fat); 3g Protein; 31g Carbohydrate; 4g Dietary Fiber;
0mg Cholesterol; 2155mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 Fat.

NOTES : From Carol:
I line the baking pan with foil and brush the olive oil on that. I
cube some of the squash and set it aside while I puree the rest. No
bowls. I combine the water, stock, and squash in a large pot, then
use a stick blender to achieve a smooth consistency. Add the cubed
squash and cook for an hour.