Recipe: Delicious Moroccan Chicken and Butternut Squash Soup

Moroccan Chicken and Butternut Squash Soup. Stir in Chicken Stock, scraping pan to loosen browned bits. Heat a dutch oven over medium heat. Stir in Chicken Stock, scraping pan to loosen browned bits.

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! Stir in chopped basil and orange rind. You can have Moroccan Chicken and Butternut Squash Soup using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Moroccan Chicken and Butternut Squash Soup

1. Prepare 1 1/2 tbsp of Olive oil.
2. It's 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. Prepare 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. You need 8 cup of Chicken Stock.
10. Prepare 2/3 cup of Uncooked Couscous or Quinoa.
11. Prepare 3/4 tsp of Sea salt.
12. Prepare 1 of Zucchini quartered and sliced into 3/4 inch pieces.
13. You need 1 cup of Chopped Fresh Basil.
14. You need 4 tsp of Grated Orange Rind or Lemon Peel.

I had one last butternut squash in the kitchen waiting to be used and this Moroccan chicken soup had been calling my name for a while. The flavor is warm and inviting, perfect for a cold wintry day, and the soup is easy to put together and easy on the budget using widely available ingredients. Butternut squash absorbs all of the flavours of the dish and is an excellent source of vitamin A. Soon you and your family will be feasting on this delicious, fragrant and healthy Moroccan chicken tagine.

Moroccan Chicken and Butternut Squash Soup instructions

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..

Moroccans are healthy people because they eat a lot more vegetables than meat. Season the chicken with salt and pepper and place on top of the vegetables. Whisk the chicken broth, tomato paste, cumin,. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Pierce squash multiple times with a fork.