Recipe: Yummy Cream of Chicken w/ Butternut Squash

Cream of Chicken w/ Butternut Squash. Chicken and Butternut Squash is an easy and comforting meal made with chicken, butternut squash, mushrooms, and a delicious light cream sauce. I also substituted gluten free flour and used almond breeze unsweetened creamer instead of dairy cream. I will definitely be making this one.

Reviews for: Photos of Butternut Squash Soup. Butternut squash is one of our favorite fall staples. These luscious butternut squash recipes will have you craving fall food all year long. You can have Cream of Chicken w/ Butternut Squash using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Cream of Chicken w/ Butternut Squash

1. Prepare 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. You need 1 of large shallot; small dice.
5. It's 2 of garlic cloves; creamed.
6. It's 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. Prepare 3/4 oz of fresh basil; chiffonade.
10. It's 1/2 C of shredded merlot-parmesean cheese.
11. Prepare as needed of olive oil.
12. Prepare as needed of kosher salt & freshly cracked black pepper.

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. They enhance the flavor of the roasted squash without covering it up. Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening.

Cream of Chicken w/ Butternut Squash instructions

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.

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. This butternut squash gnocchi recipe is just that! Delicious and satisfying meal to cosy up with in colder weather months. I've also topped my butternut squash gnocchi with just a light sprinkling of fried chorizo strips to balance out the sweet and rich flavour of the sauce with savoury, smoky and. Sweet, salty, and creamy all at once.