Recipe of Ultimate Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

Here is the best “Butternut Squash Soup & Mediterranean Stuffed Butternut Squash” recipe we have found so far. This will be smell and look delicious.

Ingredients of Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

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

Watch how to make the best butternut squash soup in this short video!The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor.This butternut squash soup recipe is the best!Top your butternut squash soup with bacon, mix it with spices, or add it into chili.

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!.

This butternut squash soup has a secret ingredient—a tart green apple.It adds just the right balance for the squash.Ready in an hour and freezes well.

Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups.Butternut squash soup is a classic fall and winter soup recipe.But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you.A soul-warming, flavorful soup that's perfect for fall and winter.Butternut Squash Soup is the perfect vegetarian fall soup with apples that's healthy and creamy and easy for weeknights or your holiday meal!