Moroccan Chicken and Butternut Squash Soup

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, moroccan chicken and butternut squash soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Moroccan Chicken and Butternut Squash Soup is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Moroccan Chicken and Butternut Squash Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Stir in chopped basil and orange rind. Stir in chicken broth, bring to boil. Use a spiralizer to create butternut squash noodles, then top them with this sweet.

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.

Stir in chicken broth, bring to boil. Use a spiralizer to create butternut squash noodles, then top them with this sweet. Stir in chopped basil and orange rind. Moroccan Chicken and Butternut Squash Soup. Here is how you achieve it.

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