Yummy Butternut Squash Soup

Ingredients

• 2 (32 fluid ounce) containers chicken stock
• 6 cups butternut squash cubes
• 4 thin carrots, diced
• 4 stalks celery, diced
• 1/2 onion, diced
• 1/2 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
• 1/2 cup milk, or more to taste
• 1/2 cup heavy whipping cream

Directions

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.