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about two (thirty-two fluid ounce) containers chicken stock six cups butternut squash cubes four thin carrots, diced four stalks celery, diced one/about two onion, diced one/about two cup white wine one tablespoon dried parsleyone teaspoon dried basil one teaspoon minced garlic three bay leaves, or more to taste salt and ground black pepper to taste one/about two cup, milk (Recipes by ingridients milk) or more to taste one/about two cup heavy whipping cream .
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