Steps to Prepare Award-winning Moroccan Chicken and Butternut Squash Soup

Mabel Drake   29/07/2020 00:20

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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, moroccan chicken and butternut squash soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Moroccan Chicken and Butternut Squash Soup is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Moroccan Chicken and Butternut Squash Soup is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:
  1. Prepare Olive oil
  2. Prepare Chopped Onion
  3. Take (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
  4. Make ready Ground Cumin
  5. Get Ground Cinnamon
  6. Take Ground red pepper
  7. Get Cubed / Peeled Butternut Squash
  8. Get Tomato Paste
  9. Prepare Chicken Stock
  10. Take Uncooked Couscous or Quinoa
  11. Prepare Sea salt
  12. Take Zucchini quartered and sliced into 3/4 inch pieces
  13. Prepare Chopped Fresh Basil
  14. Take Grated Orange Rind or Lemon Peel
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.

So that’s going to wrap this up for this exceptional food moroccan chicken and butternut squash soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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