Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, moroccan chicken and butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a 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 popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Moroccan Chicken and Butternut Squash Soup is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have moroccan chicken and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:
- Prepare 1 1/2 tbsp Olive oil
- Get 2 cup Chopped Onion
- Take 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- Take 2 tsp Ground Cumin
- Make ready 1/2 tsp Ground Cinnamon
- Take 1/2 tsp Ground red pepper
- Prepare 6 cup Cubed / Peeled Butternut Squash
- Take 4 tbsp Tomato Paste
- Make ready 8 cup Chicken Stock
- Get 2/3 cup Uncooked Couscous or Quinoa
- Make ready 3/4 tsp Sea salt
- Get 1 Zucchini quartered and sliced into 3/4 inch pieces
- Prepare 1 cup Chopped Fresh Basil
- Prepare 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.
Steps 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.
So that is going to wrap this up for this special food moroccan chicken and butternut squash soup recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
