Cream of Chicken w/ Butternut Squash

Cream of Chicken w/ Butternut Squash

Source : Heat Cream Of Chicken And 1 T Rosemary Separately In A Medium Sized Saucepot Heat A Saute Pan With Enough Oil To Cover The Bottom Of The Pan Add Buttern...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : January 22, 2026

Step:

  1. Heat cream of chicken and 1 T rosemary separately in a medium sized saucepot.

  2. Heat a saute pan with enough oil to cover the bottom of the pan.

  3. Add butternut squash, bell pepper, crushed pepper flakes, and shallots. Season with rosemary, salt, and pepper. Saute until caramelized and tender, about 5 minutes.

  4. Add garlic. Saute 30 seconds.

  5. Add vinegar. Cook 1 minute.

  6. Pour vegetable medley into the saucepot with the soup.

  7. Simmer 2 minutes.

  8. Garnish with fresh basil and cheese.

  9. Variations; Parsley, mint, oregano, thyme, tomatoes, asiago, fontina, gruyere, parmigiano reggiano, pecorino, ricotta, romano, swiss, provolone, chives, asparagus, broccoli, celery root, swiss chard, carrots, eggplant, fennel, bacon, honey, lemon, potatoes, sage, thyme, green beans

Ingredients

  1. 32 oz cream of chicken soup
  2. 1 small butternut squash; peeled, seeded, & medium dice
  3. 1 red bell pepper; medium dice
  4. 1 large shallot; small dice
  5. 2 garlic cloves; creamed
  6. 2 T fresh rosemary; minced
  7. 1 t crushed pepper flakes
  8. 1/4 C white wine vinegar
  9. 3/4 oz fresh basil; chiffonade
  10. 1/2 C shredded merlot-parmesean cheese
  11. as needed olive oil
  12. as needed kosher salt & freshly cracked black pepper

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