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Yummy Butternut Squash Soup
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Indulge in velvety butternut squash soup with carrots, celery, onion, and a splash of white wine for the ultimate winter comfort.
Ingredients:
  • 2 (32 fluid ounce) containers chicken stock
  • 6 cups butternut squash cubes
  • 4 thin carrots, diced
  • 4 stalks celery, diced
  • 0.5 onion, diced
  • 0.5 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
  • 0.5 cup milk, or more to taste
  • 0.5 cup heavy whipping cream
Instructions:
  • In a large pot, combine chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic. Bring to a boil and simmer until the squash is tender, approximately 1 hour.
  • Transfer the squash mixture into a blender, ensuring it's only filled halfway. Cover securely and pulse the blender a few times before blending until smooth in batches.
  • Pour the blended soup back into the pot, then add bay leaves. Bring the soup to a boil, lower the heat to medium-low, and simmer for 30 to 60 minutes until it starts to thicken. Season with salt and pepper, then swirl in the milk and cream.

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