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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, moroccan chicken and butternut squash soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Moroccan Chicken and Butternut Squash Soup is something that I have loved my entire life.

To get started with this recipe, we have to 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. Make ready 1 1/2 tbsp Olive oil
  2. Get 2 cup Chopped Onion
  3. Get 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
  4. Get 2 tsp Ground Cumin
  5. Take 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. Make ready 8 cup Chicken Stock
  10. Take 2/3 cup Uncooked Couscous or Quinoa
  11. Make ready 3/4 tsp Sea salt
  12. Get 1 Zucchini quartered and sliced into 3/4 inch pieces
  13. Take 1 cup Chopped Fresh Basil
  14. Get 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.

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