Damsel wrote on 09 May 2005 in rec.food.cooking

> "jmcquown" > said:
>
> >Tried and true, everyone who has ever tasted this loves it.
>
> She's right! I hate squash (even butternut), but Jill's recipe
> makes it taste delicious. If you like tarragon, you should love
> this soup! I'm making a batch of it in a little while. Gotta
> break in the cleaver I got for Christmas.
>
> Carol (look no further, this is a top-post)
>
> >Jill's Roasted Butternut Squash Soup
> >
> >2 butternut squash (about 4 lbs.)
> >2 Tbs. olive oil
> >4 c. chicken stock or broth
> >2 c. water
> >1-1/2 tsp. pepper
> >2 tsp. salt
> >1/2 tsp. onion powder
> >1 tsp. dried tarragon leaves
> >
> >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 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 about an hour,
> >stirring occasionally. Serves 8-10.
>
>

Lovery soup. The only modification I did with it was not to use the
olive oil. I just baked the squash oil free. (See Jill I don't always
add Mushrooms)

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban