Hi, I’m Jane. Today, I will show you a way to make butternut squash soup & mediterranean stuffed butternut squash recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look 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 well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Butternut Squash Soup & Mediterranean Stuffed Butternut Squash is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular 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 that.

The ingredients needed to make Butternut Squash Soup & Mediterranean Stuffed Butternut Squash:

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