Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter or margarine

  2. 1/2 large yellow onion , chopped

  3. 6 cloves garlic , peeled and chopped

  4. 1 large (2 to 3 pounds) butternut squash , peeled, seeded and chopped into chunks

  5. 1/2 cup dry white wine

  6. 3 sprigs fresh tarragon

  7. 6 cups water

  8. 6 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes

  9. 1 teaspoon ground black pepper

  10. 1 1/2 cups Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer

Instructions Jump to Ingredients ↑

  1. 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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