Hi, I am Joana. Today, I will show you a way to make moroccan chicken and butternut squash soup recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. 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 is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Moroccan Chicken and Butternut Squash Soup is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook moroccan chicken and butternut squash soup using 14 ingredients and 8 steps. Here is how you can achieve it.
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
- Take 2 tsp Ground Cumin
- Get 1/2 tsp Ground Cinnamon
- Get 1/2 tsp Ground red pepper
- Get 6 cup Cubed / Peeled Butternut Squash
- Make ready 4 tbsp Tomato Paste
- Prepare 8 cup Chicken Stock
- Take 2/3 cup Uncooked Couscous or Quinoa
- Prepare 3/4 tsp Sea salt
- Get 1 Zucchini quartered and sliced into 3/4 inch pieces
- Take 1 cup Chopped Fresh Basil
- Get 4 tsp Grated Orange Rind or Lemon Peel
Steps 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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