Slice up 4-5 skinless chicken breasts in ½ lengths, (1) sweet onion, 4-5 golden Yukon potatoes, & 1 ½ cups of butternut squash.
Roast all in a skillet until brown using our garlic & butter olive oil. Salt, pepper, basil & rosemary to taste.
While roasting on med at 275, in a cook top simmering pot, add 2 cups of milk with 1 cup of water & 1 cup of chicken stock. Add in frozen peas & carrots (about ½ cup each) and 1 tomato diced up. I love basil and probably over did it this time, but it was still good!!!.
Once the chicken roasted blend has browned, add all into your simmering pot and bring to a boil for about 15 min. Reduce heat and let simmer for another 20 min. on low.
The potato mixture will begin to thicken. Add in 1 ½ cups of grated Asiago or Extra Sharp Cheddar Cheese and let melt throughout the soup. Serve with fresh baked corn muffins or just use saltine crackers.