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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, moroccan chicken and butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Moroccan Chicken and Butternut Squash Soup is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Moroccan Chicken and Butternut Squash Soup is something which I’ve loved my whole life.

To get started with this recipe, we must 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 that.

The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:
  1. Get 1 1/2 tbsp Olive oil
  2. Prepare 2 cup Chopped Onion
  3. Make ready 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
  4. Make ready 2 tsp Ground Cumin
  5. Take 1/2 tsp Ground Cinnamon
  6. Get 1/2 tsp Ground red pepper
  7. Take 6 cup Cubed / Peeled Butternut Squash
  8. Prepare 4 tbsp Tomato Paste
  9. Prepare 8 cup Chicken Stock
  10. Make ready 2/3 cup Uncooked Couscous or Quinoa
  11. Make ready 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. Make ready 4 tsp Grated Orange Rind or Lemon Peel

Add oil to pan; swirl to coat. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Stir in chopped basil and orange rind. Stir in chicken broth, bring to boil.

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.

Stir in chopped basil and orange rind. Stir in chicken broth, bring to boil. Here is how you cook that. Ingredients of Moroccan Chicken and Butternut Squash Soup Moroccan Chicken and Butternut Squash Soup instructions. Heat a Dutch oven over medium heat.

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