Butternut Squash Soup & Mediterranean Stuffed Butternut Squash
Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash soup & mediterranean stuffed butternut squash. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Butternut Squash Soup & Mediterranean Stuffed Butternut Squash is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have butternut squash soup & mediterranean stuffed butternut squash using 18 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash Soup & Mediterranean Stuffed Butternut Squash:
  1. Prepare chicken
  2. Take bay laurel
  3. Take fresh mixed herb
  4. Get citrus peel
  5. Make ready butternut squash
  6. Take kale
  7. Make ready garlic
  8. Get onion
  9. Get Mediterranean flavored feta cheese
  10. Take dried cranberries
  11. Get olive oil
  12. Make ready salt & pepper
  13. Take chicken broth
  14. Make ready cinammon
  15. Get nutmeg
  16. Make ready heavy cream
  17. Take apple
  18. Make ready butter
Instructions to make Butternut Squash Soup & Mediterranean Stuffed Butternut Squash:
  1. Make poached chicken. put citrus peel, bay leaf, cooking wine, thyme, salt and pepper in pot, and bring it to boil.
  2. Then put chicken breast inside for about 10 min.
  3. Pre-heat the oven in 375F. Poke butternut squash with fork a few times and microwave for 2 min. Cut into half then.
  4. Drizzle olive oil, pepper, salt, thyme (&rosemary) and put butter inside. Bake for 45min in 375F.
  5. Save the chicken broth, cut the chicken into one-bite size
  6. This is the other half of the squash! Peel it.
  7. Cut this squash and onion and apple into small pieces.
  8. Season with olive oil, salt, pepper, cinnamon, nutmeg and butter. Bake this in 425F for 30min.
  9. Scoop out the squash and we'll mix this with other ingredients.
  10. Pan-fry onion, kale and garlic. add salt and pepper.
  11. Add the one-bite size chicken inside and squash from step 9.
  12. Take the ingredients from step 8, put all into blender.
  13. Add the chicken broth (step 5), more salt pepper cinnamon and nutmeg
  14. Blend it until all are smoothed out. (Pan-fry sage leave with olive oil for 10sec) Served the soup with heavy cream and the sage.
  15. Stuff the food from step 11 back into the squash shell. Sprinkle Mediterranean flavored feta cheese and cranberry and thyme. Done!

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