Recipe of Quick Moroccan Chicken and Butternut Squash Soup

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

Hello everybody, it is me, Dave, 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 food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Moroccan Chicken and Butternut Squash Soup is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. 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. Take Chopped Onion
  3. Take (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
  4. Take Ground Cumin
  5. Prepare Ground Cinnamon
  6. Take Ground red pepper
  7. Make ready Cubed / Peeled Butternut Squash
  8. Prepare Tomato Paste
  9. Take Chicken Stock
  10. Take Uncooked Couscous or Quinoa
  11. Take Sea salt
  12. Take Zucchini quartered and sliced into 3/4 inch pieces
  13. Make ready 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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