Hello, I’m Kate. Today, I’m gonna show you how to prepare moroccan chicken and butternut squash soup recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a 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 well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Moroccan Chicken and Butternut Squash Soup is something which I’ve loved my entire life.
To bewith this recipe, we have to prepare a few components. You can cook 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:
- Get 1 1/2 tbsp Olive oil
- Make ready 2 cup Chopped Onion
- Make ready 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- Take 2 tsp Ground Cumin
- Make ready 1/2 tsp Ground Cinnamon
- Get 1/2 tsp Ground red pepper
- Prepare 6 cup Cubed / Peeled Butternut Squash
- Take 4 tbsp Tomato Paste
- Prepare 8 cup Chicken Stock
- Prepare 2/3 cup Uncooked Couscous or Quinoa
- Take 3/4 tsp Sea salt
- Get 1 Zucchini quartered and sliced into 3/4 inch pieces
- Take 1 cup Chopped Fresh Basil
- Prepare 4 tsp Grated Orange Rind or Lemon Peel
Instructions 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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