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

Hey everyone, it’s Louise, welcome to my recipe page. 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 is gonna smell and look delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Moroccan Chicken and Butternut Squash Soup is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Get 2 cup Chopped Onion
  3. Take 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. Prepare 6 cup Cubed / Peeled Butternut Squash
  8. Make ready 4 tbsp Tomato Paste
  9. Get 8 cup Chicken Stock
  10. Take 2/3 cup Uncooked Couscous or Quinoa
  11. Make ready 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. Make ready 4 tsp Grated Orange Rind or Lemon Peel
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.

So that’s going to wrap this up for this exceptional food moroccan chicken and butternut squash soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!