Recipe: Appetizing Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

Cook, Eat and Repeat.

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This butternut squash soup recipe is the best! Butternut squash soup is a classic fall and winter soup recipe.

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash To make this soup thicker, add less water. To make it thinner, add some cream, coconut milk, or vegetable broth. You could also add more water, but you risk watering down. To make Butternut Squash Soup & Mediterranean Stuffed Butternut Squash you need 18 ingredients and just 15 steps. Here is how you cook it.

Ingredients

  1. It's of chicken.
  2. You need of bay laurel.
  3. Prepare of fresh mixed herb.
  4. It's of citrus peel.
  5. Prepare of butternut squash.
  6. It's of kale.
  7. You need of garlic.
  8. It's of onion.
  9. Prepare of Mediterranean flavored feta cheese.
  10. You need of dried cranberries.
  11. Prepare of olive oil.
  12. You need 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. Prepare of apple.
  18. It's of butter.

Deeply-flavored butternut squash soup without any pre-cooking or sautéeing required? Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months. Top your butternut squash soup with bacon, mix it with spices, or add it into chili.

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash method

  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!.

Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. 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. Few things are as cozy and comforting as homemade soup, no matter what time of year, but people are always scared off of making it from scratch because it seems. Warm up with our butternut squash soup ideas, perfect for autumn and winter.