Recipe of Moroccan Chicken and Butternut Squash Soup

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, moroccan chicken and butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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

Simple Way to Make Moroccan Chicken and Butternut Squash Soup

To get started with this recipe, we have to first prepare a few components. You can have moroccan chicken and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:

1. Make ready 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. Prepare 1/2 tsp Ground Cinnamon
6. Prepare 1/2 tsp Ground red pepper
7. Prepare 6 cup Cubed / Peeled Butternut Squash
8. Prepare 4 tbsp Tomato Paste
9. Get 8 cup Chicken Stock
10. Make ready 2/3 cup Uncooked Couscous or Quinoa
11. Prepare 3/4 tsp Sea salt
12. Get 1 Zucchini quartered and sliced into 3/4 inch pieces
13. Get 1 cup Chopped Fresh Basil
14. Prepare 4 tsp Grated Orange Rind or Lemon Peel

Instructions

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.

As simple as that Guide to Make Moroccan Chicken and Butternut Squash Soup

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