Creamy Winter Squash Soup

|Creamy Winter Squash Soup|squash|3 tablespoon butter500g winter squash peeled seeded and cubed500g tart apples peeled cored and roughly chopped1 onion roughly chopped1 L stock - chicken beef or vegetable stock0.5 cup dry white wine0.25 teaspoon dried tarragon240 ml single cream|Put the butter in a deep skillet or medium saucepan over medium-high heat. When the butter is melted add the squash apples and onion and cook stirring occasionally until the onion softens about 10 minutes. Add the stock wine and tarragon and bring to a boil then lower the heat so the soup bubbles gently. Partially cover and cook stirring occasionally until the squash is soft and beginning to fall apart about 30 minutes. Use an immersion blender to purée the soup in the pan. Or cool the mixture slightly pass it through a food mill or pour it into a blender container and purée carefully. Then add the cream and warm the soup.|30.00 minutes|1|https://foodlets.com/2014/11/06/mark-bittmans-butternut-squash-soup-with-apples-...