Creamy Butternut Squash Soup 1 This looks Yummy!

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.