Yummy Butternut Squash Soup recipe
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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
Nutrition Info
- 154.7 caloriescarbohydrate: 20.5 gcholesterol: 22.3 mgfat: 6.7 gfiber: 3.8 gprotein: 3.2 gsaturatedFat: 3.9 gservingSize: -sodium: 740.5 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Yummy Butternut Squash Soup
Directions
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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.