Hi, I am Kate. Today, I will show you a way to prepare moroccan chicken and butternut squash soup recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Moroccan Chicken and Butternut Squash Soup Recipe
Moroccan Chicken and Butternut Squash Soup is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice 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 have to 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 that.
The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:
- Take 1 1/2 tbsp Olive oil
- Take 2 cup Chopped Onion
- Get 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- Get 2 tsp Ground Cumin
- Make ready 1/2 tsp Ground Cinnamon
- Get 1/2 tsp Ground red pepper
- Make ready 6 cup Cubed / Peeled Butternut Squash
- Take 4 tbsp Tomato Paste
- Make ready 8 cup Chicken Stock
- Take 2/3 cup Uncooked Couscous or Quinoa
- Get 3/4 tsp Sea salt
- Take 1 Zucchini quartered and sliced into 3/4 inch pieces
- Make ready 1 cup Chopped Fresh Basil
- Get 4 tsp Grated Orange Rind or Lemon Peel
Instructions to make Moroccan Chicken and Butternut Squash Soup:
- Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat.
- Add onion, and cook for 4 minutes, stirring occasionally.
- Add chicken; cook for 4 minutes, browning on all sides.
- Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.
- Add butternut squash and tomato paste; cook 1 minute.
- Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes.
- Stir in couscous/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender.
- Remove pan from heat. Stir in chopped basil and orange rind/lemon peel.
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