Easiest Way to Cook Appetizing Moroccan Chicken and Butternut Squash Soup

Moroccan Chicken and Butternut Squash Soup.

Moroccan Chicken and Butternut Squash Soup most diverse and own ideal flavor that unique. Few kinds of Moroccan Chicken and Butternut Squash Soup recipes are also adequate easy to process and dont take long. Although not everybody likes Moroccan Chicken and Butternut Squash Soup food, now some people are get attached and like the sundry Moroccan Chicken and Butternut Squash Soup foods available. This can be seen than the number of restaurants that supply Moroccan Chicken and Butternut Squash Soup as one of the dishes. You can have Moroccan Chicken and Butternut Squash Soup using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Moroccan Chicken and Butternut Squash Soup

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

Moroccan Chicken and Butternut Squash Soup step by step

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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