Press "Enter" to skip to content

Easiest Way to Prepare Perfect Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

0

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 it.

Ingredients of Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

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

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash instructions

  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!.

Leave a Reply

Your email address will not be published. Required fields are marked *

x