Yummy Butternut Squash Soup

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.