Halve any large butternut squash pieces to roughly match smaller pieces.

Stem Swiss chard and trim stalks. Cut stems into 1/2” slices on an angle and coarsely chop leaves.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Place a medium pot over medium heat and add 2 tsp. olive oil.

Add butternut squash and 1/4 cup water to hot pot. Stir to combine, then bring to a simmer.

Once simmering, cover and stir occasionally until water is almost completely evaporated, 5-6 minutes.

Uncover; add 2 tsp. olive oil, white portions of green onions, Swiss chard stems, half the lemon n herb seasoning (reserve remaining for broth), and pinch of salt and pepper to hot pot. Stir often until vegetables are tender and slightly browned, 2-3 minutes.

Add 1 tsp olive oil, Swiss chard leaves, and a pinch of salt and pepper. Stir often until leaves are wilted, 2-3 minutes.

Add flour to hot pot and stir often until no dry flour remains. Add cream base, vegetables base, grated cheese, remaining lemon n herb seasoning, 1/4 tsp. salt, a pinch of pepper, and 2 1/2 cups water. Stir to combine and bring to simmer.

One simmering, add tortellini and stir often until al dente, 3-4 minutes.

Remove from burner.

Separate French roll and halve lengthwise. Evenly spread cut sides of rolls with 1 Tbsp. softened butter and top with shredded cheese.

Place roll halves on prepared baking sheet. Place under hot broiler until cheese is slightly browned, 3-4 minutes.

Don't text and broil! Keep an eye on oven as cheese bread may burn easily under broiler.

Carefully remove from broiler.

Plate dish as pictured on front of card, garnishing soup with green portions of green onions and crispy onions. Cut cheese bread into thirds, if desired. Bon appétit!