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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, moroccan chicken and butternut squash soup. One of my favorites food recipes. This time, I am going to make it a 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 in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Moroccan Chicken and Butternut Squash Soup is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook moroccan chicken and butternut squash soup using 14 ingredients and 8 steps. Here is how you can achieve it.

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. Prepare 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. Take 1/2 tsp Ground red pepper
  7. Make ready 6 cup Cubed / Peeled Butternut Squash
  8. Make ready 4 tbsp Tomato Paste
  9. Take 8 cup Chicken Stock
  10. Prepare 2/3 cup Uncooked Couscous or Quinoa
  11. Get 3/4 tsp Sea salt
  12. Make ready 1 Zucchini quartered and sliced into 3/4 inch pieces
  13. Prepare 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.

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