This sweet-spicy savory soup is a unique
seasonal twist and features orange marmalade and vegetable bouillon
for its sweet, buttery flavor. If cooking is your relished pastime,
try this recipe to relieve stress or warm up your friends and
family on a cold night.
Butternut
Squash Soup
- 1/4 cup (1/2 stick) butter
or margarine
1/2 large yellow onion, chopped
6 cloves garlic, chopped
1 large butternut squash, peeled, seeded and chopped into chunks
1/2 cup white wine
1/2 cup orange marmalade
3 sprigs fresh tarragon
6 cups water
6 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 cup heavy cream
- 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.
Makes 6 servings.
*Only blend small amounts
of hot liquid in blender or food processor. Hot liquid expands
during blending process, increasing chance of liquid overflowing.
Estimated Times
Preparation Time: 15 mins
Cooking Time: 20 mins
Nutritional Information
Per Serving (1/6 of recipe): Calories: 330 Calories from Fat:
200 Total Fat: 22 g Saturated Fat: 14 g Cholesterol: 75 mg Sodium:
990 mg Carbohydrates: 32 g Dietary Fiber: 2 g Sugars: 19 g Protein:
2 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
