Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Butternut Squash Soup & Mediterranean Stuffed Butternut Squash. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can have Butternut Squash Soup & Mediterranean Stuffed Butternut Squash using 18 ingredients and 15 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Butternut Squash Soup & Mediterranean Stuffed Butternut Squash:

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

Instructions to make 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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