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

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We hope you got benefit from reading it, now let’s go back to butternut squash soup & mediterranean stuffed butternut squash recipe. You can cook butternut squash soup & mediterranean stuffed butternut squash using 18 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to cook Butternut Squash Soup & Mediterranean Stuffed Butternut Squash:
  1. Provide chicken
  2. Prepare bay laurel
  3. Use fresh mixed herb
  4. Use citrus peel
  5. Provide butternut squash
  6. Prepare kale
  7. Take garlic
  8. You need onion
  9. Get Mediterranean flavored feta cheese
  10. Take dried cranberries
  11. Provide olive oil
  12. You need salt & pepper
  13. Take chicken broth
  14. Prepare cinammon
  15. You need nutmeg
  16. Take heavy cream
  17. Use apple
  18. You need butter
Steps 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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