Butternut Squash Soup

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.