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
- 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
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.
- 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.
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
I did not use all the broth… Yummy stuff!!!!
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.
This recipe is so easy. Although, I did add some minor changes, like adding creamed cheese for s twist. The soup was delish!
Too bland for my taste.
I added about 1/4 cup brown sugar. This soup was soooo yummy.
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 !
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.