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

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, moroccan chicken and butternut squash soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Moroccan Chicken and Butternut Squash Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

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