Yummy Butternut Squash Soup

Name: Yummy Butternut Squash Soup
Total time: 105
Yield: 8
Ingredients: 2 (32 fluid ounce) containers chicken stock; 6 cups butternut squash cubes; 4 thin carrots, diced; 4 stalks celery, diced; ½ onion, diced; ½ cup white 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; ½ cup milk, or more to taste; ½ cup heavy whipping cream

Recipe by sbm7 from allrecipes.com

2 Hr. 45 Mins.

Ingredients

8 servings

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2 (32 fluid ounce) containers chicken stock
•

6 cups butternut squash cubes
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4 thin carrots, diced
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4 stalks celery, diced
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½ onion, diced
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½ cup white wine
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1 tablespoon dried parsley

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1 teaspoon dried basil
•

1 teaspoon minced garlic
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3 bay leaves, or more to taste
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salt and ground black pepper to taste
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½ cup milk, or more to taste
•

½ cup heavy whipping cream

Instructions

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.