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Before you jump to Butternut Squash Soup & Mediterranean Stuffed Butternut Squash recipe, you may want to read this short interesting healthy tips about {Healthy Eating Doesn't Have To Be A Chore.
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We hope you got benefit from reading it, now let's go back to butternut squash soup & mediterranean stuffed butternut squash recipe. To cook butternut squash soup & mediterranean stuffed butternut squash you need 18 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to prepare Butternut Squash Soup & Mediterranean Stuffed Butternut Squash:
- Prepare of chicken.
- Get of baylaurel.
- Take of fresh mixed herb.
- Provide of citrus peel.
- Get of butternut squash.
- Get of kale.
- Provide of garlic.
- Get of onion.
- Prepare of Mediterranean flavored feta cheese.
- You need of dried cranberries.
- Prepare of olive oil.
- Take of salt & pepper.
- You need of chicken broth.
- You need of cinammon.
- Get of nutmeg.
- Provide of heavy cream.
- Get of apple.
- You need of butter.
Steps to make Butternut Squash Soup & Mediterranean Stuffed Butternut Squash:
- Make poached chicken. put citrus peel, bay leaf, cooking wine, thyme, salt and pepper in pot, and bring it to boil..
- Then put chicken breast inside for about 10 min..
- Pre-heat the oven in 375F. Poke butternut squash with fork a few times and microwave for 2 min. Cut into half then..
- Drizzle olive oil, pepper, salt, thyme (&rosemary) and put butter inside. Bake for 45min in 375F..
- Save the chicken broth, cut the chicken into one-bite size.
- This is the other half of the squash! Peel it..
- Cut this squash and onion and apple into small pieces..
- Season with olive oil, salt, pepper, cinnamon, nutmeg and butter. Bake this in 425F for 30min..
- Scoop out the squash and we'll mix this with other ingredients..
- Pan-fry onion, kale and garlic. add salt and pepper..
- Add the one-bite size chicken inside and squash from step 9..
- Take the ingredients from step 8, put all into blender..
- Add the chicken broth (step 5), more salt pepper cinnamon and nutmeg.
- 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..
- 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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