1/2poundfresh green beansstems removed, sliced crosswise
Salt and pepper to tast3e
2cupscooked chickenskinned, boned, cooked and cut into spoonable pieces
In a heavy soup pot combine the chicken stock and wine Bring to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste and the Pickapeppa Sauce. Add the dried basil. Drop the potatoes into the simmering stock. Cover and let cook 10 minutes. Uncover and drop in butternut squash.
Meanwhile in a 9 inch skillet, heat the butter and oil over medium heat. Add the onion and saute until translucent, 3 - 4 minutes. Add the pepper and stir fry 1 minute. Add the tomatoes and stir another 3 minutes. Scrape the vegetables from the skillet into the stock mixture. Deglaze the pan with a bit of the stock mixture and add that to the soup pot. Continue to simmer the soup, covered for 5 minutes.
Uncover the pot and drop in the sliced green beans. Salt and pepper and keep seasoning until it's just right for you. Add the chicken. Continue cooking until the green beans and butternut squash are tender but not mushy. About 5 minutes.
Stir in vinegar and serve immediately.
If you'd like to use fresh basil instead of dried, Stack 8 - 10 fresh basil leaves with one hand, and with the other, gently slice into thin ribbon. Add the fresh basil just after you've added the green beans.A Rotisserie Chicken works great for this recipe.