Subj : Roasted Butternut Squash Soup
To : All
From : Ben Collver
Date : Wed May 01 2024 11:38:17
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 <
[email protected]>
Recipe FROM: <news:
[email protected]>,
<news:rec.food.cooking:1424319>
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