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 prepare a special dish, moroccan chicken and butternut squash soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Moroccan Chicken and Butternut Squash Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Moroccan Chicken and Butternut Squash Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

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 can achieve that.

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

Add oil to pan; swirl to coat. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Stir in chopped basil and orange rind. Stir in chicken broth, bring to boil.

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.

Stir in chopped basil and orange rind. Stir in chicken broth, bring to boil. Here is how you cook that. Ingredients of Moroccan Chicken and Butternut Squash Soup Moroccan Chicken and Butternut Squash Soup instructions. Heat a Dutch oven over medium heat.

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