Yummy Butternut Squash Soup
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
68
Spice
56
Sweetness
47
Sourness
40
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
2 fluid ounce
Chicken Stock (containers)6 cups
Butternut Squash (cubes)4 stalks
Celery (diced)1 cup
White Wine1 tbsp
Dried Parsley1 tsp
Dried Basil1 tsp
Garlic (minced)1
Salt1 cup
Milk (or more to taste)1 cup
Heavy Whipping CreamDirections:
1
Stir chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic together in a large pot; bring to a boil
2
Cook at a boil until squash is tender, about 1 hour
3
Pour squash mixture into a blender no more than half full
4
Cover and hold lid in place
5
Pulse blender a few times before leaving on to blend
6
Puree in batches until smooth
7
Return blended soup to pot; add bay leaves
8
Bring soup to a boil, reduce heat to medium-low, and cook until beginning to thicken, 30 to 60 minutes
9
Season soup with salt and pepper
10
Stir milk and cream through the soup