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Every person likes the concept of sitting down to a scrumptious home-cooked meal, however with today's hectic schedules, it can be more difficult than ever to discover the moment to put one with each other. Luckily, aid is available, the Butternut Squash Soup & Mediterranean Stuffed Butternut Squash recipe and recommendations in this short article will aid you assembled healthier meals for your household in a surprisingly, short time.
To make Butternut Squash Soup & Mediterranean Stuffed Butternut Squash you only need 18 ingredients and 15 steps. Here is how you cook that.
Ingredients of Butternut Squash Soup & Mediterranean Stuffed Butternut Squash
- You need of chicken.
- You need of bay laurel.
- Use of fresh mixed herb.
- You need of citrus peel.
- Provide of butternut squash.
- You need to prepare of kale.
- You need to prepare of garlic.
- Provide of onion.
- Provide of Mediterranean flavored feta cheese.
- Provide of dried cranberries.
- Provide of olive oil.
- Provide of salt & pepper.
- Provide of chicken broth.
- Prepare of cinammon.
- You need of nutmeg.
- Prepare of heavy cream.
- You need to prepare of apple.
- You need to prepare of butter.
Butternut Squash Soup & Mediterranean Stuffed Butternut Squash step by step
- 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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