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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way 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 little bit tasty. This will be really delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Moroccan Chicken and Butternut Squash Soup is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular 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 it.

The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:
  1. Make ready Olive oil
  2. Prepare Chopped Onion
  3. Take (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
  4. Take Ground Cumin
  5. Get Ground Cinnamon
  6. Make ready Ground red pepper
  7. Make ready Cubed / Peeled Butternut Squash
  8. Make ready Tomato Paste
  9. Make ready Chicken Stock
  10. Get Uncooked Couscous or Quinoa
  11. Make ready Sea salt
  12. Make ready Zucchini quartered and sliced into 3/4 inch pieces
  13. Take Chopped Fresh Basil
  14. Make ready 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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