Roasted Butternut Squash Soup

2 large butternut squash -- (4 pounds)
2 tablespoons olive oil
4 cups chicken stock
2 cups water
1 1/2 teaspoons pepper
2 teaspoons salt
1/2 teaspoon onion powder
1 teaspoon 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.




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