Yummy Butternut Squash Soup

Ingredients

• Servings: 8
• 2 (32 fluid ounce) containers chicken stock
• 6 cups butternut squash cubes
• 4 thin carrots, diced
• 4 stalks celery, diced
• 1/2 onion, diced
• 1/2 cup wine
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon minced garlic
• 3 bay leaves, or more to taste
• salt and ground black pepper to taste
• 1/2 cup milk, or more to taste
• 1/2 cup heavy whipping cream

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• stir chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic together in a large pot; bring to a boil. cook at a boil until squash is tender, about 1 hour.
• pour squash mixture into a blender no more than half full. cover and hold lid in place. pulse blender a few times before leaving on to blend. puree in batches until smooth.
• return blended soup to pot; add bay leaves. bring soup to a boil, reduce heat to medium-low, and cook until beginning to thicken, 30 to 60 minutes. season soup with salt and pepper. stir milk and cream through the soup.