Yummy Butternut Squash Soup

Yield

8 servings

15

90

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.

Calories: 155 kcal

Carbohydrates: 20.5 g

Cholesterol: 22 mg

Fat: 6.7 g

Fiber: 3.8 g

Protein: 3.2 g

Sodium: 789 mg