Results 1 to 3 of 3

Thread: To Jill - recipe please for Roasted Butternut Squash soup

  1. #1
    malesheep Guest

    Default To Jill - recipe please for Roasted Butternut Squash soup

    Thanks
    Doug

  2. #2
    Bob Terwilliger Guest

    Default Re: To Jill - recipe please for Roasted Butternut Squash soup

    Doug wrote:

    > Thanks


    http://www.recfoodcooking.com/sigs/J...sh%20Soup.html

    Even gives a picture of how it should look with weeds in it.

    Bob



  3. #3
    jmcquown Guest

    Default Re: To Jill - recipe please for Roasted Butternut Squash soup


    "malesheeptops.co.uk" <dweller@> wrote in message
    news:[email protected]..
    > Thanks
    > Doug


    Roasted Butternut Squash Soup

    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 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 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.


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32