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

sbm7

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

155 calories; protein 3.2g 6% DV; carbohydrates 20.5g 7% DV; fat 6.7g 10% DV; cholesterol 22.3mg 7% DV; sodium 740.5mg 30% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/21/2014
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. Read More
(5)

Most helpful critical review

Rating: 3 stars
11/20/2016
Too bland for my taste. Read More
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/21/2014
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. Read More
(5)
Rating: 5 stars
10/15/2016
I added about 1/4 cup brown sugar. This soup was soooo yummy. Read More
Rating: 4 stars
03/25/2018
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. Read More
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Rating: 3 stars
11/20/2016
Too bland for my taste. Read More
Rating: 5 stars
01/11/2018
This recipe is so easy. Although I did add some minor changes like adding creamed cheese for s twist. The soup was delish! Read More
Rating: 3 stars
09/22/2016
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! Read More
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Rating: 4 stars
02/07/2019
I did not use all the broth... Yummy stuff!!!! Read More