Recipe type: Soup
Serves: 4-5 servings
  • 4½ tbsp unsalted butter
  • 2 tbsp canola oil
  • 1½ cups diced butternut squash, cut into ½" cubes
  • 4 oz small Brussel Sprouts, ends cut off, cut lengthwise into ¼" slices
  • 4 oz small brown mushrooms, cut into ¼" slices
  • ½ cup thinly sliced leeks
  • 2½ tbsp flour
  • 3 cups chicken broth and extra if needed
  • 1½ cups Half and Half
  • 1½ tsp crushed dried rosemary
  • salt and pepper
  • 2 cups cooked, cubed chicken
  1. In a large, heavy pot set over medium heat, heat 2 tbsp of the butter and the oil. Add the butternut squash and Brussel Sprouts and saute, stirring frequently, 3 minutes.
  2. Next, add the mushrooms, stir and cook for 3 minutes more.
  3. Add the leeks, ½ tsp. salt and some pepper.
  4. Continue to cook, stirring often, until vegetables are lightly browned and just tender, about 2 minutes or more.
  5. Remove the vegetables from pot and set aside.
  6. To the same pot add the remaining 2½ tbls. butter and when melted, stir in the flour. Cook, stirring constantly, about 2 minutes. Add the broth, Half and Half, 1½ tsp rosemary, ½ tsp. salt and pepper and whisk until the mixture comes to a good simmer and thickens slightly, 4 minutes or more.
  7. Return the vegetables to the pot and also add the chicken. Cook until the chicken and vegetables are heated through, 3-4 minutes.
Recipe by An Eye For Detail at