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We hope you got insight from reading it, now let’s go back to moroccan chicken and butternut squash soup recipe. 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 prepare Moroccan Chicken and Butternut Squash Soup:
- Provide Olive oil
- You need Chopped Onion
- Use (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- Use Ground Cumin
- Prepare Ground Cinnamon
- Prepare Ground red pepper
- Get Cubed / Peeled Butternut Squash
- Prepare Tomato Paste
- Prepare Chicken Stock
- Prepare Uncooked Couscous or Quinoa
- You need Sea salt
- Get Zucchini quartered and sliced into 3/4 inch pieces
- You need Chopped Fresh Basil
- Get Grated Orange Rind or Lemon Peel
Steps 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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