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

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, moroccan chicken and butternut squash soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Moroccan Chicken and Butternut Squash Soup is something that I’ve loved my entire life.

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To get started with this particular recipe, we have to 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. Take Olive oil
  2. Get Chopped Onion
  3. Take (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
  4. Get Ground Cumin
  5. Make ready Ground Cinnamon
  6. Take Ground red pepper
  7. Make ready Cubed / Peeled Butternut Squash
  8. Prepare Tomato Paste
  9. Make ready Chicken Stock
  10. Take Uncooked Couscous or Quinoa
  11. Make ready Sea salt
  12. Prepare Zucchini quartered and sliced into 3/4 inch pieces
  13. Make ready Chopped Fresh Basil
  14. Get Grated Orange Rind or Lemon Peel

Here is how you achieve it. Ingredients of Moroccan Chicken and Butternut Squash Soup. We hope you got benefit from reading it, now let's go back to moroccan chicken and butternut squash soup recipe. Here is how you achieve it.

Steps 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.

We hope you got benefit from reading it, now let's go back to moroccan chicken and butternut squash soup recipe. Here is how you achieve it. Here is how you cook it. 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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