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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare 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 unique. This is gonna smell and look delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Moroccan Chicken and Butternut Squash Soup is something which I have loved my whole life. They’re fine and they look fantastic.

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To get started with this 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 that.

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

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.

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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