FraidKnot
Washing Up
Had this for lunch at the club where my parents live and just had to attempt replicating it at home. And this is the perfect time of year to make this - it's very "harvesty"
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.
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.
