How to Make Yummy Butternut Squash Soup - A Step-by-Step Guide

There's nothing quite like a warm and creamy bowl of butternut squash soup on a cool autumn day. This soup is a classic fall favorite that is both comforting and delicious. The rich and velvety texture of the butternut squash, combined with the addition of warming spices and a touch of sweetness, makes for a wonderfully satisfying meal. Whether you're looking for an easy weeknight dinner or a cozy starter for a special gathering, this recipe for Yummy Butternut Squash Soup is sure to be a hit...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 1 hr 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    155 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 22mg
    • Sodium: 741mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 3g
    • Vitamin C: 26mg
    • Calcium: 116mg
    • Iron: 1mg
    • Potassium: 623mg