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

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, moroccan chicken and butternut squash soup. It is one of my favorites. For mine, 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 popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Moroccan Chicken and Butternut Squash Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook moroccan chicken and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook that.

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