Easiest Way to Cook Tasty Moroccan Chicken and Butternut Squash Soup

Without fail cooking ultimate Moroccan Chicken and Butternut Squash Soup easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Moroccan Chicken and Butternut Squash Soup with 14 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 8 stages of easy cooking Moroccan Chicken and Butternut Squash Soup.

Ingredients for Moroccan Chicken and Butternut Squash Soup

1. Prepare 1 1/2 tbsp : Olive oil.

2. Needed 2 cup : Chopped Onion.

3. Needed 6 : (4 oz) Skinless, Boneless Chicken thighs cut into small pieces.

4. Needed 2 tsp : Ground Cumin.

5. Needed 1/2 tsp : Ground Cinnamon.

6. Prepare 1/2 tsp : Ground red pepper.

7. Prepare 6 cup : Cubed / Peeled Butternut Squash.

8. Needed 4 tbsp : Tomato Paste.

9. Prepare 8 cup : Chicken Stock.

10. Prepare 2/3 cup : Uncooked Couscous or Quinoa.

11. Prepare 3/4 tsp : Sea salt.

12. Needed 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.

If all ingredients Moroccan Chicken and Butternut Squash Soup it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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