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Yummy Butternut Squash Soup


"This soup is so yummy. And so good for winter time with fresh bread."
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1 h 45 m servings 155 cals
Original recipe yields 8 servings

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  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

Per Serving: 155 calories; 6.7 g fat; 20.5 g carbohydrates; 3.2 g protein; 22 mg cholesterol; 740 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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 ...

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 "d...