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

You can cook Moroccan Chicken and Butternut Squash Soup using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Moroccan Chicken and Butternut Squash Soup
  1. Prepare 1 1/2 tbsp of Olive oil.
  2. You need 2 cup of Chopped Onion.
  3. Prepare 6 of (4 oz) Skinless, Boneless Chicken thighs cut into small pieces.
  4. You need 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. It’s 6 cup of Cubed / Peeled Butternut Squash.
  8. Prepare 4 tbsp of Tomato Paste.
  9. Prepare 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. It’s 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..