Step-by-Step Guide to Prepare Ultimate Moroccan Chicken and Butternut Squash Soup

Chase Tyler   10/04/2020 17:23

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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, moroccan chicken and butternut squash soup. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Moroccan Chicken and Butternut Squash Soup is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this 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 cook that.

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

So that’s going to wrap this up with this exceptional food moroccan chicken and butternut squash soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember 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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