Name: Yummy Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chicken stock - 2 (32 fluid ounce) containers; Butternut squash cubes - 6 cups; Thin carrots, diced - 4; Celery, diced - 4 stalks; Onion, diced - ½; White wine - ½ cup; Dried parsley - 1 tablespoon; Dried basil - 1 teaspoon; Minced garlic - 1 teaspoon; Bay leaves, or more to taste - 3; Salt and ground black pepper to taste - 3; Milk, or more to taste - ½ cup; Heavy whipping cream - ½ cup

Ingredients for - Yummy Butternut Squash Soup

1. Chicken stock 2 (32 fluid ounce) containers

2. Butternut squash cubes 6 cups

3. Thin carrots, diced 4

4. Celery, diced 4 stalks

5. Onion, diced ½

6. White wine ½ cup

7. Dried parsley 1 tablespoon

8. Dried basil 1 teaspoon

9. Minced garlic 1 teaspoon

10. Bay leaves, or more to taste 3

11. Salt and ground black pepper to taste 3

12. Milk, or more to taste ½ cup

13. Heavy whipping cream ½ cup

How to cook deliciously - Yummy Butternut Squash Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.