How to Make Award-winning Moroccan Chicken and Butternut Squash Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, moroccan chicken and butternut squash soup. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Stir in Chicken Stock, scraping pan to loosen browned bits. Stir in chopped basil and orange rind. Vegan Moroccan stew with tender butternut squash and protein-packed chickpeas & lentils. A wonderful plant-based dinner for the whole family!

Moroccan Chicken and Butternut Squash Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Moroccan Chicken and Butternut Squash Soup is something that I have loved my entire life. They are nice and they look wonderful.

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

The flavors are so complex in this soup it will blow you away and. Butternut squash soup is a comforting fall recipe. The balance of protein from lean chicken and sausage, with tender squash, fiber-rich beans and plenty of leafy green kale makes this a complete meal. I started making this hearty soup a few years ago after my son James was born.

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.

The balance of protein from lean chicken and sausage, with tender squash, fiber-rich beans and plenty of leafy green kale makes this a complete meal. I started making this hearty soup a few years ago after my son James was born. Moroccan Butternut Chicken Soup is rich with flavor and spices. Chicken, butternut squash and zucchini come together nicely with the spices and couscous for added texture. Garnish your soup with parsley, lemon wedges, crushed red pepper and feta cheese for extra flavor!

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