Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, moroccan chicken and butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan Moroccan stew with tender butternut squash and protein-packed chickpeas & lentils. A wonderful plant-based dinner for the whole family! When the cold breeze hits, that means it's soup season people, and this stew is definitely one of my all time favorite recipes to make during the cooler.
Moroccan Chicken and Butternut Squash Soup is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Moroccan Chicken and Butternut Squash Soup is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook moroccan chicken and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:
- Prepare 1 1/2 tbsp Olive oil
- Make ready 2 cup Chopped Onion
- Take 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- Prepare 2 tsp Ground Cumin
- Make ready 1/2 tsp Ground Cinnamon
- Get 1/2 tsp Ground red pepper
- Make ready 6 cup Cubed / Peeled Butternut Squash
- Make ready 4 tbsp Tomato Paste
- Make ready 8 cup Chicken Stock
- Take 2/3 cup Uncooked Couscous or Quinoa
- Get 3/4 tsp Sea salt
- Make ready 1 Zucchini quartered and sliced into 3/4 inch pieces
- Make ready 1 cup Chopped Fresh Basil
- Make ready 4 tsp Grated Orange Rind or Lemon Peel
The dish comes together really quickly because there's little prep work aside from measuring, especially if you buy pre-cubed. Butternut squash soup is a comforting fall recipe. The balance of protein from lean chicken and sausage, with tender squash, fiber-rich beans and plenty of leafy green kale makes this a complete meal. I started making this hearty soup a few years ago after my son James was born.
Instructions to make 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.
This easy to make soup is one of my favorites to make because of the explosion of flavor! The flavors are so complex in this soup it will blow you away and. This spicy, healthy, vegan Moroccan Butternut Squash Stew is packed full of squash, chickpeas, spinach, and warm spices. I love the fresh start feel to a new year. This Moroccan Butternut Squash, Chickpea, and Spinach Stew is a super healthy and super yummy meal to start your year off.
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