Recipe of Any-night-of-the-week Moroccan Chicken and Butternut Squash Soup

Moroccan Chicken and Butternut Squash Soup.

Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to prepare a special dish, moroccan chicken and butternut squash soup. It is one of my favorites food recipes. For mine, 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 current trending foods on earth. It is easy, it's quick, it tastes yummy. It is appreciated by millions every day. They are 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 cook that.

The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:

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

So that's going to wrap this up for this exceptional food moroccan chicken and butternut squash soup recipe. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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