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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, moroccan chicken and butternut squash soup. It is one of my favorites. This time, I am going to make it a little bit unique. 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 simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are 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 particular 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. Get Olive oil
  2. Make ready Chopped Onion
  3. Make ready (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
  4. Prepare Ground Cumin
  5. Prepare Ground Cinnamon
  6. Make ready Ground red pepper
  7. Make ready Cubed / Peeled Butternut Squash
  8. Prepare Tomato Paste
  9. Prepare Chicken Stock
  10. Prepare Uncooked Couscous or Quinoa
  11. Prepare Sea salt
  12. Take Zucchini quartered and sliced into 3/4 inch pieces
  13. Prepare Chopped Fresh Basil
  14. Get 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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