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Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, butternut squash soup & mediterranean stuffed butternut squash. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Get inspired by our latest recipes. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Butternut Squash Soup & Mediterranean Stuffed Butternut Squash is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook butternut squash soup & mediterranean stuffed butternut squash using 18 ingredients and 15 steps. Here is how you can achieve it.

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

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

Once the roux is smooth, whisk in a few tablespoons of soup to make a slurry, then stir the mixture into the. Check out our top-rated winter squash soup recipes. Garnish with sliced scallions, toasted squash seeds, or shrimp. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious.

Instructions 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!

We've chosen some of our favorite recipes that showcase this seasonal vegetable. I often make a double batch, one for eating, and one batch for this soup. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.

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