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

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, moroccan chicken and butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. 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 simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Moroccan Chicken and Butternut Squash Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to 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. Prepare 1 1/2 tbsp Olive oil
  2. Take 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. Take 1/2 tsp Ground Cinnamon
  6. Make ready 1/2 tsp Ground red pepper
  7. Make ready 6 cup Cubed / Peeled Butternut Squash
  8. Take 4 tbsp Tomato Paste
  9. Take 8 cup Chicken Stock
  10. Prepare 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. Take 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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