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Easiest Way to Cook Appetizing Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash.

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash You can cook Butternut Squash Soup & Mediterranean Stuffed Butternut Squash using 18 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

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

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash step by step

  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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