Easiest Way to Prepare Yummy Cream of Chicken w/ Butternut Squash

Cream of Chicken w/ Butternut Squash. Remove breasts and bay leaves when tender. Welcome to my new favorite breakfast: Butternut Squash and Chicken Mash. If you're just too hungry, you can very well skip that part and just throw a generous dollop of coconut cream right on top, sprinkle with a few extra toasted hazelnuts and sit yourself down to replenish your precious energy.

I will definitely be making this one. Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash to brown evenly, be sure to spoon off th. • Instead of the butternut, use your favorite winter squash, such as acorn or Hubbard—or, to be really Italian, try pumpkin. You can cook Cream of Chicken w/ Butternut Squash using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Cream of Chicken w/ Butternut Squash

1. It's 32 oz of cream of chicken soup.
2. It's 1 of small butternut squash; peeled, seeded, & medium dice.
3. Prepare 1 of red bell pepper; medium dice.
4. Prepare 1 of large shallot; small dice.
5. Prepare 2 of garlic cloves; creamed.
6. Prepare 2 T of fresh rosemary; minced.
7. It's 1 t of crushed pepper flakes.
8. Prepare 1/4 C of white wine vinegar.
9. It's 3/4 oz of fresh basil; chiffonade.
10. You need 1/2 C of shredded merlot-parmesean cheese.
11. You need as needed of olive oil.
12. It's as needed of kosher salt & freshly cracked black pepper.

Cream cheese is blended into this pureed soup of winter squash and onion which have been cooked in a seasoned chicken stock. Reviews for: Photos of Butternut Squash Soup. Butternut Squash & Walnut Cream Soup. Walnuts are a quick way to transform a basic recipe into something really special, and they work particularly well with this soup.

Cream of Chicken w/ Butternut Squash step by 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.

Long-simmered ingredients always benefit from a last-minute boost of fresh flavors. Add chicken and brown on both sides. Add onion to pan and saute until it becomes tender. This roasted butternut squash soup is velvety smooth, with a very light natural sweetness. The chicken broth, garlic, onions, and heavy cream makes it savory, comforting and surprisingly very filling.

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