Moroccan Chicken And Butternut Squash Soup (8 Servings)

Sherry M Watson
Ratings : 4.7 ⭐ from 1361
⌛ 45 mins
🗒️ 14 ingredients
👩‍🍳 8 servings

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Today's feature is the moroccan chicken and butternut squash soup. This delightful recipe is simple and quick to prepare.

All you need are 14 ingredients and the eagerness to follow 8 simple steps.

Moroccan Chicken And Butternut Squash Soup (8 Servings)


  • 1 1/2 tbsp Olive oil
  • 2 cup Chopped Onion
  • 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
  • 2 tsp Ground Cumin
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground red pepper
  • 6 cup Cubed / Peeled Butternut Squash
  • 4 tbsp Tomato Paste
  • 8 cup Chicken Stock
  • 2/3 cup Uncooked Couscous or Quinoa
  • 3/4 tsp Sea salt
  • 1 Zucchini quartered and sliced into 3/4 inch pieces
  • 1 cup Chopped Fresh Basil
  • 4 tsp Grated Orange Rind or Lemon Peel
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We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "moroccan chicken and butternut squash soup".

💡️ After preparing all the ingredients, you can prepare moroccan chicken and butternut squash soup by executing the 8 following procedures:


  • Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat.
  • Add onion, and cook for 4 minutes, stirring occasionally.
  • Add chicken; cook for 4 minutes, browning on all sides.
  • Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.
  • Add butternut squash and tomato paste; cook 1 minute.
  • Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes.
  • Stir in couscous/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender.
  • Remove pan from heat. Stir in chopped basil and orange rind/lemon peel.

We're certain that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.

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