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

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, moroccan chicken and butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Moroccan Chicken and Butternut Squash Soup is something that I have loved my entire life.

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

Here is how you achieve it. Here is how you achieve it. Ingredients of Moroccan Chicken and Butternut Squash Soup. Here is how you cook it.

Instructions 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.

Ingredients of Moroccan Chicken and Butternut Squash Soup. Here is how you cook it. Ingredients of Moroccan Chicken and Butternut Squash Soup. I use whole wheat couscous because I like the fact that it has. Moroccan Butternut Chicken Soup is rich with flavor and spices.

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