Yummy Butternut Squash Soup

Ingredients

• 3  bay leaves to taste
• 6 cups butternut squash cubes 
• 4  carrots diced thin
• 4 stalks celery diced
• 64 fluid ounce chicken stock see 
• 1 teaspoon basil dried
• 1 tablespoon parsley dried
• 1 teaspoon garlic minced
• 8 servings salt and ground pepper black to taste
• 0.5 cup heavy whipping cream 
• 0.5 cup milk to taste
• 0.5  onion diced
• 0.5 cup white wine 

Equipment

• pot
• blender

Directions

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.