Make poached chicken. put citrus peel, bay leaf, cooking wine, thyme, salt and pepper in pot, and bring it to boil.

Then put chicken breast inside for about 10 min.

Pre-heat the oven in 375F. Poke butternut squash with fork a few times and microwave for 2 min. Cut into half then.

Drizzle olive oil, pepper, salt, thyme (&rosemary) and put butter inside. Bake for 45min in 375F.

Save the chicken broth, cut the chicken into one-bite size

This is the other half of the squash! Peel it.

Cut this squash and onion and apple into small pieces.

Season with olive oil, salt, pepper, cinnamon, nutmeg and butter. Bake this in 425F for 30min.

Scoop out the squash and we'll mix this with other ingredients.

Pan-fry onion, kale and garlic. add salt and pepper.

Add the one-bite size chicken inside and squash from step 9.

Take the ingredients from step 8, put all into blender.

Add the chicken broth (step 5), more salt pepper cinnamon and nutmeg

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.

Stuff the food from step 11 back into the squash shell. Sprinkle Mediterranean flavored feta cheese and cranberry and thyme. Done!