4 pounds butternut squash — (2 large)
2 tablespoons olive oil
4 cups chicken stock; — or broth
2 cups water; – (I use less)
1 1/2 teaspoons black pepper
2 teaspoons salt
1/2 teaspoon onion powder**SEE NOTE
1 teaspoon dried tarragon
sour cream — for garnish
Split the squashes down the middle lengthwise and scoop out the seeds and pulp with a spoon. Brush a baking sheet with olive oil.
Place the squashes, cut side down on the baking sheet. Bake at 350 degrees for 1 hour or until tender.
Scoop out the flesh with a spoon and place into a large mixing bowl. In another mixing bowl, stir together water and stock. Puree squash in a blender or food processor (in batches) adding the liquid as
needed until you have a smooth puree.
Pour pureed squash into a deep pot and bring to a low boil. Season with salt, pepper, onion powder and tarragon. Reduce heat to a simmer and cook over very low heat about 1 hour, stirring every so often (say every 15 minutes). Garnish each bowl with a small dollop of creme fraiche or sour cream if desired.