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Creamy Butternut Squash Soup

Creamy Butternut Squash Soup
Makes:
6
Prep Time:
15
minutes
Total Time:
35
minutes
Vegetarian
This Creamy Butternut Squash Soup is a great way to enjoy a truly wonderful fall staple and of course add some vegetables into your menu planning.

In this recipe:



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Ingredients:

  • 2 tablespoons butter or margarine
  • 1/2 large yellow onion, chopped
  • 6 cloves garlic, peeled and chopped
  • 1 large (2 to 3 pounds) butternut squash, peeled, seeded and chopped into chunks
  • 1/2 cup dry white wine
  • 3 sprigs fresh tarragon
  • 6 cups water
  • 6 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 teaspoon ground black pepper
  • 1 1/2 cups Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer

Directions:

MELT butter in large stockpot over medium heat. Add onion and garlic; cook, stirring frequently, for 4 to 6 minutes or until onion is translucent. Add squash, wine 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 pepper. Stir in Coffee-mate; 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 overflow.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Creamy Butternut Squash Soup

    Ingredients

    • 2 tablespoons butter or margarine
    • 1/2 large yellow onion, chopped
    • 6 cloves garlic, peeled and chopped
    • 1 large (2 to 3 pounds) butternut squash, peeled, seeded and chopped into chunks
    • 1/2 cup dry white wine
    • 3 sprigs fresh tarragon
    • 6 cups water
    • 6 MAGGI Vegetable Flavor Bouillon Cubes
    • 1 teaspoon ground black pepper
    • 1 1/2 cups Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer

     

    Directions

    MELT butter in large stockpot over medium heat. Add onion and garlic; cook, stirring frequently, for 4 to 6 minutes or until onion is translucent. Add squash, wine 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 pepper. Stir in Coffee-mate; 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 overflow.

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