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

Hey everyone, it is Jim, welcome to my recipe page. 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 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 well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Moroccan Chicken and Butternut Squash Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

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

Add oil to pan; swirl to coat. 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.

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 chopped basil and orange rind. Stir in chicken broth, bring to boil. Here is how you cook that. Ingredients of Moroccan Chicken and Butternut Squash Soup Moroccan Chicken and Butternut Squash Soup instructions. Heat a Dutch oven over medium heat.

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