MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Roasted Butternut Squash Soup Categories: Soups Yield: 8 Servings 2 lg Butternut squash (4 lb) Olive oil 4 c Chicken stock or broth 2 c Water 1 1/2 ts Pepper 2 ts Salt 1/2 ts Onion powder 1 ts Dried tarragon leaves; or to -taste 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°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 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 to allow the seasonings to incorporate, stirring occasionally. Recipe by Jill McQuown Recipe FROM: , MMMMM