Moroccan Chicken and Butternut Squash Soup

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, moroccan chicken and butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Moroccan Chicken and Butternut Squash Soup is something which I have loved my whole life.

To get started with this particular recipe, we must 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. Get 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
  4. Prepare 2 tsp Ground Cumin
  5. Get 1⁄2 tsp Ground Cinnamon
  6. Make ready 1⁄2 tsp Ground red pepper
  7. Take 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. Make ready 1 cup Chopped Fresh Basil
  14. Take 4 tsp 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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