Recipe: Jill's Roasted Butternut Squash Soup (blender)

JILL'S ROASTED BUTTERNUT SQUASH SOUP

2 butternut squash (about 4 lbs. total)
2 tbsp. olive oil
4 cups chicken stock or broth
2 cups water
1 1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves
creme fraiche or sour cream (optional, for garnish)

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 350 degrees F 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 broth mixture in batches, adding liquid as needed, until smooth (this can also be done in the cooking pot with a stick blender).

Add the salt and 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.

If desired, top each bowl with creme fraiche or sour cream.

Source: Jmcquown, rec.food.cooking, July 10, 2007