Ingredients:
1/4 cup (1/2 stick) butter or margarine
1/2 large yellow onion, chopped
6 cloves garlic, chopped
1 large butternut squash, peeled, seeded and chopped into chunks
1/2 cup white wine
1/2 cup orange marmalade
3 sprigs fresh tarragon
6 cups water
6 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 cup heavy cream
Directions:
MELT butter in large stockpot over medium heat. Add onion and garlic; cook, stirring occasionally, for 4 to 6 minutes or until onion is translucent. Add squash, wine, marmalade and leaves from tarragon sprigs; cook, stirring occasionally, for 3 minutes. Add water and bouillon; bring to a boil.
REDUCE heat to low; cook, stirring occasionally, for 10 to 15 minutes or until squash is soft. Transfer small batches to blender or food processor*; cover with lid and then with kitchen towel.
BLEND until smooth. Place blended soup back in pot; add salt and ground black pepper to taste. Stir in cream; heat through before serving.
*Only blend small amounts of hot liquid in blender or food processor. Hot liquid expands during blending process, increasing chance of liquid overflowing.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
20 minutes
Cooling Time: 0 minutes
Servings: 6
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In this recipe:
