Creamy Butternut Squash Soup

Recipe

Total Time: 30 min

Servings: 4-6

Ingredients

1 butternut squash, peeled and seeded

2 cups whole milk

1.5 tsp salt

1/4 tsp freshly ground black pepper

6-10 drops Worcestershire sauce

2 tbsp butter

2 bay leaves

3/4 cup white wine, divided

8 tbsp Parmesan cheese, shaved

4 tbsp heavy whipping cream 

Steps

1. Cut squash into chunks

2. Place chunks in a large pot and cover with water

3. Bring to a boil and cook until tender for about 20 minutes

4. Place chunks in a blender and puree with 1 cup of the water in which these were cooked

5. Pour puree in the large pot and add milk, salt, pepper, Worcestershire sauce, bay leaves, 1/2 cup white wine, butter and Parmesan cheese

6. Stir over medium heat until ingredients are fully combined. Set aside

7. In a small bowl beat heavy whipping cream and a dash of salt. Set aside

8. Just before serving the soup, add and stir 1/4 cup white wine

9. Remove bay leaves and serve on individual plates. Garnish with Parmesan cheese, minced green onion or parsley and a tbsp whipping cream