Yummy Butternut Squash Soup

  4.2 – 7 reviews  

This soup is delicious. And very delicious with fresh bread in the winter.

Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Servings: 8
Yield: 8 servings

Ingredients

  1. 2 (32 fluid ounce) containers chicken stock
  2. 6 cups butternut squash cubes
  3. 4 thin carrots, diced
  4. 4 stalks celery, diced
  5. ½ onion, diced
  6. ½ cup white wine
  7. 1 tablespoon dried parsley
  8. 1 teaspoon dried basil
  9. 1 teaspoon minced garlic
  10. 3 bay leaves, or more to taste
  11. salt and ground black pepper to taste
  12. ½ cup milk, or more to taste
  13. ½ cup heavy whipping cream

Instructions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Calories 155 kcal
Carbohydrate 21 g
Cholesterol 22 mg
Dietary Fiber 4 g
Protein 3 g
Saturated Fat 4 g
Sodium 741 mg
Sugars 6 g
Fat 7 g
Unsaturated Fat 0 g

Reviews

Eric Cervantes
I did not use all the broth… Yummy stuff!!!!
Don Alexander
It was good. I would make it again if I found myself having 1/2 of a butternut squash with no plans. I did cut back the broth a bit (about 5/6) used vegetable stock thus keeping it vegetarian but did add about a tablespoon of butter towards the end when I added the milk. I also added a tbsp. flour to some of the hot soup in a mixing cup and added that back to the soup with the milk. Brought it to a boil and then scaled back the heat and the texture was great.
Michael Green
This recipe is so easy. Although, I did add some minor changes, like adding creamed cheese for s twist. The soup was delish!
Joshua Horton
Too bland for my taste.
Laura Logan
I added about 1/4 cup brown sugar. This soup was soooo yummy.
Michele Rogers
Not sure if I would make it again, as the quantity of stock was way too much……….. would cut in half without a doubt!!! Added lots of herbs at the end because it was rather bland. After “doctoring”, was enjoyed by all !
Adrienne Adams
We enjoyed this soup more the next day than when I first made it. My butternut squash wasn’t very big so I didn’t end up using all the broth. The recipe calls for basil, while I like basil, I think sage would have been a better choice. Using a hand held immersion blender makes short work of blending the soup in the pot.

 

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