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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, moroccan chicken and butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Moroccan Chicken and Butternut Squash Soup is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have 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. Take 1 1/2 tbsp Olive oil
  2. Prepare 2 cup Chopped Onion
  3. Get 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
  4. Make ready 2 tsp Ground Cumin
  5. Make ready 1/2 tsp Ground Cinnamon
  6. Make ready 1/2 tsp Ground red pepper
  7. Get 6 cup Cubed / Peeled Butternut Squash
  8. Prepare 4 tbsp Tomato Paste
  9. Take 8 cup Chicken Stock
  10. Get 2/3 cup Uncooked Couscous or Quinoa
  11. Prepare 3/4 tsp Sea salt
  12. Take 1 Zucchini quartered and sliced into 3/4 inch pieces
  13. Make ready 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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