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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. To cook moroccan chicken and butternut squash soup you need 14 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Moroccan Chicken and Butternut Squash Soup:
- Prepare 1 1/2 tbsp Olive oil
- Take 2 cup Chopped Onion
- Take 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- You need 2 tsp Ground Cumin
- You need 1/2 tsp Ground Cinnamon
- Prepare 1/2 tsp Ground red pepper
- Get 6 cup Cubed / Peeled Butternut Squash
- Get 4 tbsp Tomato Paste
- Use 8 cup Chicken Stock
- Provide 2/3 cup Uncooked Couscous or Quinoa
- Provide 3/4 tsp Sea salt
- Use 1 Zucchini quartered and sliced into 3/4 inch pieces
- You need 1 cup Chopped Fresh Basil
- You need 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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