Ingredients Jump to Instructions ↓

  1. 1/4 cup (1/2 stick) butter or margarine

  2. 1/2 large yellow onion, chopped

  3. 6 cloves garlic, chopped

  4. 1 large butternut squash, peeled, seeded and chopped into chunks

  5. 1/2 cup white wine

  6. 1/2 cup orange marmalade

  7. 3 sprigs fresh tarragon

  8. 6 cups water

  9. 6 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes

  10. 1 cup heavy cream

Instructions Jump to Ingredients ↑

  1. 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.


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