Roasted Butternut Squash Soup
Recipe by :Jill McQuown
Servings : 8

2 large butternut squash -- (4 pounds)
2 tablespoons olive oil
4 cups chicken stock
2 cups water
1 1/2 teaspoons pepper
2 teaspoons salt
1/2 teaspoon onion powder
1 teaspoon dried tarragon

Cut the squash down the middle and scoop out the seeds and pulp with a spoon. Place, cut side down, on a roasting pan brushed with olive oil. Bake at 350 degrees for 1 hour or until tender. Scoop out flesh with a spoon and place into a large mixing bowl.

In another large mixing bowl, stir together water and stock. Puree squash in a blender or food processor (in batches) adding enough of the liquid as needed, until smooth. Pour pureed squash into a deep pot and bring to a low boil. Season with salt, pepper, onion power and tarragon. Reduce heat to a simmer and cook over very low heat 1 hour, stirring every quarter hour.