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. Purée 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 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. Serves 8-10.

From Signature Dish of Jill McQuown