Moroccan Chicken and Butternut Squash Soup
Moroccan Chicken and Butternut Squash Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, moroccan chicken and butternut squash soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Moroccan Chicken and Butternut Squash Soup is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook moroccan chicken and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:
  1. Prepare 1 1/2 tbsp Olive oil
  2. Prepare 2 cup Chopped Onion
  3. Take 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
  4. Prepare 2 tsp Ground Cumin
  5. Get 1/2 tsp Ground Cinnamon
  6. Make ready 1/2 tsp Ground red pepper
  7. Get 6 cup Cubed / Peeled Butternut Squash
  8. Make ready 4 tbsp Tomato Paste
  9. Take 8 cup Chicken Stock
  10. Take 2/3 cup Uncooked Couscous or Quinoa
  11. Make ready 3/4 tsp Sea salt
  12. Get 1 Zucchini quartered and sliced into 3/4 inch pieces
  13. Get 1 cup Chopped Fresh Basil
  14. Prepare 4 tsp Grated Orange Rind or Lemon Peel
Steps to make Moroccan Chicken and Butternut Squash Soup:
  1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat.
  2. Add onion, and cook for 4 minutes, stirring occasionally.
  3. Add chicken; cook for 4 minutes, browning on all sides.
  4. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.
  5. Add butternut squash and tomato paste; cook 1 minute.
  6. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes.
  7. Stir in couscous/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender.
  8. Remove pan from heat. Stir in chopped basil and orange rind/lemon peel.

So that’s going to wrap this up with this special food moroccan chicken and butternut squash soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!