Moroccan Chicken And Butternut Squash Soup (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.

• 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".

• 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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