Dave Smith > wrote in
:

> Julia Altshuler wrote:
>
>>
>>
>> Many years ago I was teaching a beginning cooking class. On the
>> first day, one of the students said that she'd never even made soup
>> before. Other students nodded in agreement that they'd like a lesson
>> on soup.
>
> I have to confess that in all the years that I have been cooking, soup
> was one of the last things I attempted. I had tried making stocks and
> was never impressed with anything I did with it. I posted a few
> months ago about being taken to a cooking demonstration for my my
> birthday dinner and one of the thigns the chef prepared was butternut
> squash soup. A few days latter I tried that recipe at home and it was
> delicious.
>
>
>

@@@@@ Now You're Cooking! Export Format

Jill's Roasted Butternut soup

Soups/Chowders/Stews, tested

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; (I omit)

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 degrees 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 roughly.


- - - - - - - - - - - - - - - - - - -

Per serving: 172 Calories (kcal); 5g Total Fat; (24% calories from fat);
3g
Protein; 31g Carbohydrate; 0mg Cholesterol; 2155mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat;
0 Other Carbohydrates



** Exported from Now You're Cooking! v5.83 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore