Robin Burke
@robbu95
Creamy Butternut Squash Soup
A velvety and comforting butternut squash soup, perfect for chilly days. This delightful blend of squash, vegetables, and spices creates a warm hug in a bowl, enhanced with a splash of white wine and a touch of cream for richness.
Details
- Cuisine:american
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:14
- Views:6
Recipe Information
- Prep time20 min.
- Cook time1 min.
- Total time21 min.
- Servings8
Ingredients
- 64 fluid ounces
- 6 cups
- 4 thin
- 4 stalks
- 1/2
- 1/2 cup
- 1 tablespoon
- 1 teaspoon
- 1 teaspoon
- 3 or more to taste
- to taste
- to taste
- 1/2 cup or more to taste
- 1/2 cup
Cooking Instructions
Follow our step-by-step guide on how to make Creamy Butternut Squash Soup.
Step 1
In a large pot, combine the chicken stock, butternut squash, diced carrots, diced celery, diced onion, white wine, dried parsley, dried basil, and minced garlic. Stir everything together and bring the mixture to a boil. Let it bubble away until the squash is tender, which should take about an hour.
Step 2
Once the squash is tender, carefully pour the mixture into a blender, filling it no more than halfway. Secure the lid and pulse a few times to get things moving before blending until smooth. You may need to do this in batches to avoid overflow.
Step 3
Return the silky soup to the pot and toss in the bay leaves. Bring the soup back to a boil, then reduce the heat to medium-low. Let it simmer until it starts to thicken, which will take anywhere from 30 to 60 minutes. Don't forget to season with salt and pepper to taste!
Step 4
Finally, stir in the milk and heavy cream, adjusting the amount to your preference for creaminess. Give it a good stir and let it warm through before serving.