Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

In this recipe:

This recipe has not been reviewed.
This Looks YUMMY!
15 min.
35 min.
6 Servings

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.


  • 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
Store Locator »
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.

What did you think? Share Your Review »

Be the first to review this recipe!



Thank you for reviewing this recipe.


Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving

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

BYE BYE BYE is packing its bags
— yep, and its recipes — and
moving over to
Don’t miss out!

Thank you!

Your email address has been added to the monthly newsletter subscription list.