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

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, moroccan chicken and butternut squash soup. One of my favorites. 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 foods in the world. It’s enjoyed by millions every day. It is 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 wonderful.

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

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. 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. 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. 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. 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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