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Ingredients

2 (32 fluid ounce) containers chicken stock 6 cups butternut squash cubes 4 thin carrots, diced 4 stalks celery, diced ½ onion, diced ½ 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 ½ cup milk, or more to taste ½ cup heavy whipping cream

Nutrition Info

154.7 calories carbohydrate: 20.5 g cholesterol: 22.3 mg fat: 6.7 g fiber: 3.8 g protein: 3.2 g saturatedFat: 3.9 g servingSize: - sodium: 740.5 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

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.

8 servings

This soup is so yummy. And so good for winter time with fresh bread.