2 tablespoons spread
5 cups butternut squash
1 cup onion
1 cup cream
1. In an enormous pan over medium warmth dissolve spread or margarine. Include squash, carrots, and leeks or onion to container. Cook , secured, for 8 minutes, blending incidentally. Include stock. Heat to the point of boiling; decrease heat. Stew, secured, for 25 minutes or until vegetables are delicate.
2. Spot 33% of the squash blend in a food processor bowl or blender holder. Spread; cycle or mix until practically smooth. Rehash with residual blend. Return blend to pan. Include white pepper and nutmeg. Carry just to bubbling. Include creamer or light cream; heat through. Scoop into soup bowls. Whenever wanted, embellish with new tarragon.