Guide to Make Moroccan Chicken and Butternut Squash Soup

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, moroccan chicken and butternut squash soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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

How to Make Moroccan Chicken and Butternut Squash Soup

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

Ingredients

The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:

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

Instructions

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.

As simple as that Easiest Way to Make Moroccan Chicken and Butternut Squash Soup

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