Hi, I am Kate. Today, I’m gonna show you how to prepare butternut squash soup & mediterranean stuffed butternut squash recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash Recipe

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Butternut Squash Soup & Mediterranean Stuffed Butternut Squash is something which I’ve loved my whole life.

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

Steps to make Butternut Squash Soup & Mediterranean Stuffed Butternut Squash:

1. Make poached chicken. put citrus peel, bay leaf, cooking , 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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