Recipe: Yummy Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash. Immersion blender does the trick for thickening without adding fat. Roasted Butternut Squash Soup and Curry Condiments. In a large saucepan, saute onions in margarine until tender.

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash Add onion; cook and stir until tender. Stir in squash, broth, salt and pepper; bring to a boil. Plus, butternut squash is full of vitamins A and C, among other nutrients. You can have Butternut Squash Soup & Mediterranean Stuffed Butternut Squash using 18 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

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

If you want to make this soup even healthier, you could stir in Greek yogurt instead of heavy cream to boost the protein. Can you freeze butternut squash soup? Roasting butternut squash in the oven with brown sugar, cinnamon, and apple cider before you blend it with broth and aromatics is the key to this soup's deeply sweet, caramelized flavor. A little heavy cream at the end is all you need to produce an exceptionally luxurious fall soup.

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!.

Butternut squash is something I didn't appreciate until I was an adult. (Along with most other vegetables.) It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. I mean, the hardest part is getting the thing cut open and cleaned out. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This traditional butternut squash soup will round out your fall and winter meals.


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