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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, moroccan chicken and butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Moroccan Chicken and Butternut Squash Soup is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have moroccan chicken and butternut squash soup using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:
  1. Make ready 1 1/2 tbsp Olive oil
  2. Take 2 cup Chopped Onion
  3. Make ready 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. Prepare 1/2 tsp Ground red pepper
  7. Make ready 6 cup Cubed / Peeled Butternut Squash
  8. Take 4 tbsp Tomato Paste
  9. Get 8 cup Chicken Stock
  10. Make ready 2/3 cup Uncooked Couscous or Quinoa
  11. Take 3/4 tsp Sea salt
  12. Make ready 1 Zucchini quartered and sliced into 3/4 inch pieces
  13. Get 1 cup Chopped Fresh Basil
  14. Take 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 it up with this special food moroccan chicken and butternut squash soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!