Easiest Way to Prepare Quick Moroccan Chicken and Butternut Squash Soup

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, moroccan chicken and butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Moroccan Chicken and Butternut Squash Soup is something that I have loved my whole life.

To begin with this particular recipe, we must first 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 it.

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

1. Prepare 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. Take 2 tsp Ground Cumin
5. Take 1/2 tsp Ground Cinnamon
6. Get 1/2 tsp Ground red pepper
7. Take 6 cup Cubed / Peeled Butternut Squash
8. Make ready 4 tbsp Tomato Paste
9. Get 8 cup Chicken Stock
10. Get 2/3 cup Uncooked Couscous or Quinoa
11. Make ready 3/4 tsp Sea salt
12. Get 1 Zucchini quartered and sliced into 3/4 inch pieces
13. Get 1 cup Chopped Fresh Basil
14. Prepare 4 tsp Grated Orange Rind or Lemon Peel

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.

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