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My review
Yummy Butternut Squash Soup
sbm7
"This soup is so yummy. And so good for winter time with fresh bread."
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Ingredients
1 h 45 m servings 155 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 155 calories; 6.7 g fat; 20.5 g carbohydrates; 3.2 g protein; 22 mg cholesterol; 740 mg sodium. Full nutrition
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
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 ...
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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 ...
3/25/2018
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 ...
1/11/2018
This recipe is so easy. Although, I did add some minor changes, like adding creamed cheese for s twist. The soup was delish!
9/22/2016
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 "d...