Yummy Butternut Squash Soup The Best Recipes

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Yummy Butternut Squash Soup

"This soup is so yummy. And so good for winter time with fresh bread."

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H45M

• 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.

Notes :

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