- 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 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
- 1/2 cup milk, or more to taste
- 1/2 cup heavy whipping cream
- 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.
05/12/2018
recipepes.com
Yummy Butternut Squash Soup, recipe
PT15M
PT1H
5
455 calories
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