Recipe by sbm7
"This soup is so yummy. And so good for winter time with fresh bread."
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2 (32 fluid ounce) containers
butternut squash cubes
thin carrots, diced
bay leaves, or more to taste
salt and ground black pepper to taste
milk, or more to taste
heavy whipping cream
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 think sage would have been a better choice. Using a hand held immersion blender makes short work of blending the soup in the pot.
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Butternut Squash Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 155
** Calories from Fat: 60
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