Yummy Butternut Squash Soup

• 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

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.

containers chicken, butternut squash cubes, thin carrots, stalks celery, onion, white wine, parsley, basil, garlic, bay leaves, salt, milk, heavy whipping cream

Taken from www.allrecipes.com/recipe/235801/yummy-butternut-squash-soup/ (may not work)