Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, butternut squash soup & mediterranean stuffed butternut squash. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Butternut Squash Soup & Mediterranean Stuffed Butternut Squash is something that I have loved my entire life.

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.

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

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

Steps 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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