Can be made ahead and frozen.



* Exported from MasterCook *

Jill's Roasted Butternut Squash Soup

Recipe By :Jill McQuown
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 -- (coarsely ground)
2 teaspoons salt -- (I omit)
1/2 teaspoon onion powder
1 teaspoon dried tarragon
sour cream -- for garnish

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°F 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 (31-4)


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NOTES : Side-notes by Carol Peterson.

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Damsel in dis Dress wrote:

> Can be made ahead and frozen.
>
> * Exported from MasterCook *
>
> Jill's Roasted Butternut Squash Soup
<snipped for space>

Yep. This is good - actually made it myself recently.

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