Puester wrote:
> For all you successful gardeners, this recipe
> was in today's Rocky Mt. News, shared by the
> local restaurant:
>
> Wolfgang Puck's
> BUTTERNUT SQUASH SOUP serves 4-6
>
> 1/2 c. onion, roughly chopped
> 1 lg. squash (2-2 1/2 lb, peeled, seeded and diced)
> 4-5 med. potatoes, peeled and diced
> 3 large carrots, peeled and diced
> 2 ounces butter
> 1 quart vegetable stock
> 1 pint cream
> 2 tsp. curry powder
(snip)
>
> gloria p

Sounds good, however mine is much simpler. Doesn't require butter, cream,
carrots or potatoes but is a nicely thick and tasty soup.

Jill's Roasted Butternut Squash Soup

2 large butternut squash (about 4 lbs.)
2 Tbs. olive oil
4 c. chicken stock or broth (you can use vegetable)
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder (substitute 1/4 c. minced fresh onion)
1 tsp. dried Tarragon leaves

Cut the squashes down the middle and scoop out the seeds and stringy pulp.
Place, cut-side down, on a roasting pan brushed with olive oil. Bake at
350F degrees for 1 hour or until tender. Holding the squash in an oven
mitted hand, scoop out the flesh and place into a large mixing bowl. In a
large measuring cup, stir together water and broth. Puree the squash (if
using fresh onion, add now) in a blender or food processor, adding liquid as
needed, until mixture is smooth. Pour pureed squash into a deep pot. Bring
to a low boil. Season with salt, pepper and Tarragon. Reduce heat and
simmer; cook over very low heat about 1 hour, stirring every quarter hour.
Add remaining liquid as needed to make a very nice, smooth soup. Serves
8-10.

Jill