Butternut Squash Soup
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.
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.
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.