Moroccan Chicken And Butternut Squash Soup

Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Moroccan Chicken and Butternut Squash Soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Moroccan Chicken and Butternut Squash Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moroccan Chicken and Butternut Squash Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Moroccan Chicken and Butternut Squash Soup is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Moroccan Chicken and Butternut Squash Soup estimated approx 45 mins.

To begin with this recipe, we have to 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 that.

Ingredients and spices that need to be Take to make Moroccan Chicken and Butternut Squash Soup:

1. 1 1/2 tbsp Olive oil
2. 2 cup Chopped Onion
3. 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
4. 2 tsp Ground Cumin
5. 1/2 tsp Ground Cinnamon
6. 1/2 tsp Ground red pepper
7. 6 cup Cubed / Peeled Butternut Squash
8. 4 tbsp Tomato Paste
9. 8 cup Chicken Stock
10. 2/3 cup Uncooked Couscous or Quinoa
11. 3/4 tsp Sea salt
12. 1 Zucchini quartered and sliced into 3/4 inch pieces
13. 1 cup Chopped Fresh Basil
14. 4 tsp Grated Orange Rind or Lemon Peel

Steps to make 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.

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