Yummy Butternut Squash Soup

Name: Yummy Butternut Squash Soup
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 bay leaves, or more to taste; 1 liters butternut squash cubes; 4 thin carrots, diced; 4 stalks celery, diced; 64 fluid ounces (32 fluid ounce) containers chicken stock; 1 teaspoon dried basil; 1 Tbsp dried parsley; 1 teaspoon minced garlic; 8 servings salt and ground black pepper to taste; 118 milliliters heavy whipping cream; 118 milliliters milk, or more to taste; 1 onion, diced; 118 milliliters white wine

Yummy Butternut Squash Soup is a gluten free, primal, and vegetarian recipe with 8 servings. This recipe covers 17% of your daily requirements of vitamins and minerals. This soup has 226 calories, 8g of protein, and 9g of fat per serving. It will be a hit at your Autumn event. A mixture of bay leaves, basil, celery, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

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.

Ingredients you will need

Squash

Chicken Stock

Carrot

Parsley

Celery

Garlic

Basil

Onion

Wine

Equipment you will use

Pot

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.

Ingredients you will need

Squash

Equipment you will use

Blender

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.

Ingredients you will need

Salt And Pepper