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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash soup & mediterranean stuffed butternut squash. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Butternut Squash Soup & Mediterranean Stuffed Butternut Squash is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to 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. Make ready chicken
  2. Make ready bay laurel
  3. Prepare fresh mixed herb
  4. Prepare citrus peel
  5. Make ready butternut squash
  6. Take kale
  7. Prepare garlic
  8. Take onion
  9. Take Mediterranean flavored feta cheese
  10. Take dried cranberries
  11. Prepare olive oil
  12. Make ready salt & pepper
  13. Prepare chicken broth
  14. Get cinammon
  15. Get nutmeg
  16. Take heavy cream
  17. Get apple
  18. Get 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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