Moroccan Chicken and Butternut Squash Soup

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, moroccan chicken and butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Moroccan Chicken and Butternut Squash Soup is something which I have loved my whole life.

Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Heat a dutch oven over medium heat.

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

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. Use a spiralizer to create butternut squash noodles, then top them with this sweet.

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.

Stir in chicken broth, bring to boil. Use a spiralizer to create butternut squash noodles, then top them with this sweet. Stir in chopped basil and orange rind. Moroccan Chicken and Butternut Squash Soup. Here is how you achieve it.

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