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

Add garlic. Saute 30 seconds.

Add vinegar. Cook 1 minute.

Pour vegetable medley into the saucepot with the soup.

Simmer 2 minutes.

Garnish with fresh basil and cheese.

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