Recipe: Appetizing Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

Butternut Squash Soup & Mediterranean Stuffed Butternut Squash. 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. Watch how to make the best butternut squash soup in this short video!

It adds just the right balance for the squash. Ready in an hour and freezes well. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! You can have Butternut Squash Soup & Mediterranean Stuffed Butternut Squash using 18 ingredients and 15 steps. Here is how you cook it.

Ingredients of Butternut Squash Soup & Mediterranean Stuffed Butternut Squash

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

This butternut squash soup recipe is the best! Easy homemade butternut squash soup is naturally thick and creamy, perfect for the season when squash is available in abundance. Full of butternut flavour, this soup is perfect for when you're. This Butternut Squash soup from Delish.com is an easy and comforting fall meal.

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!.

Making soup from butternut squash is one of our go-to moves during the fall. 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 recipe even easier. TESTED & PERFECTED RECIPE - The easiest butternut squash soup you'll ever make - still silky, slightly sweet and full of flavor. Butternut Squash Soup is a creamy bowl of comfort food goodness!