Roasted Butternut Squash Soup
 

It's about that time of year again.

Roasted Butternut Squash Soup

2 butternut squash (about 4 lbs.)
2 Tbs. olive oil
4 c. chicken stock or broth
2 c. water
minced garlic
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. 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 350F 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 the minced
garlic. 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 about an hour, stirring occasionally. Serves 8-10.

Jill

Roasted Butternut Squash Soup
 

jmcquown wrote:
>
> It's about that time of year again.
>
> Roasted Butternut Squash Soup

Yep and I tried your recipe this time last year. It was good. I'll bet
you still haven't tried my vegetarian pea soup though.

G.

Roasted Butternut Squash Soup
 

On 9/22/2014 5:06 PM, Gary wrote:
> jmcquown wrote:
>>
>> It's about that time of year again.
>>
>> Roasted Butternut Squash Soup
>
> Yep and I tried your recipe this time last year. It was good. I'll bet
> you still haven't tried my vegetarian pea soup though.
>
> G.
>
You're right, Gary, I haven't. I really should.

Jill