Butternut Squash Soup With Tarragon

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   Peel squash, cut in half and scoop out seeds. Cut into

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   chunks. Bring quart water to a boil in a heavy pot. Put

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   in the squash and cook, covered until soft, about 20 minutes

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   . Place the cooked squash in a food processor and blend

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   until soft.

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   Save the liquid. Heat oil in your soup pot and add garlic

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   and Onion and saute 5 minutes. Add squash the saved liquiid

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   and the remaining ingredients. Simmer over med. Heat for

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   1/2 hour partially covered . Top with a bit of nutmeg and

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    swirl some 1/2 and 1/2 over the top before serving. Drizzle a

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    little Splash over soup for pretty and delicious

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    presentation.

* Per serving · 4 servings · Values may vary.

No additional tips available.