date: 2020-11-09T01:09:19.417Z image: https://img-global.cpcdn.com/recipes/4774004186415104/751x532cq70/moroccan-chicken-and-butternut-squash-soup-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4774004186415104/751x532cq70/moroccan-chicken-and-butternut-squash-soup-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4774004186415104/751x532cq70/moroccan-chicken-and-butternut-squash-soup-recipe-main-photo.jpg author: Derek Hardy ratingvalue: 4.7 reviewcount: 16434 recipeingredient: - " Olive oil" - " Chopped Onion" - " 4 oz Skinless Boneless Chicken thighs cut into small pieces" - " Ground Cumin" - " Ground Cinnamon" - " Ground red pepper" - " Cubed Peeled Butternut Squash" - " Tomato Paste" - " Chicken Stock" - " Uncooked Couscous or Quinoa" - " Sea salt" - " Zucchini quartered and sliced into 34 inch pieces" - " Chopped Fresh Basil" - " Grated Orange Rind or Lemon Peel" recipeinstructions: - "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." categories: - Recipe tags: - moroccan - chicken - and katakunci: moroccan chicken and nutrition: 268 calories recipecuisine: American preptime: "PT18M" cooktime: "PT51M" recipeyield: "3" recipecategory: Lunch ---  Hey everyone, it's me again, Dan, welcome to our recipe site. Today, we're going to prepare a distinctive dish, moroccan chicken and butternut squash soup. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious. Moroccan Chicken and Butternut Squash Soup is one of the most well liked of recent trending meals on earth. It's simple, it is fast, it tastes delicious. It is appreciated by millions daily. Moroccan Chicken and Butternut Squash Soup is something that I have loved my entire life. They're fine and they look wonderful. Stir in Chicken Stock, scraping pan to loosen browned bits. 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. To begin with this particular recipe, we must 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: 1. Get Olive oil 1. Get Chopped Onion 1. Get (4 oz) Skinless, Boneless Chicken thighs cut into small pieces 1. Take Ground Cumin 1. Make ready Ground Cinnamon 1. Prepare Ground red pepper 1. Get Cubed / Peeled Butternut Squash 1. Take Tomato Paste 1. Get Chicken Stock 1. Make ready Uncooked Couscous or Quinoa 1. Take Sea salt 1. Prepare Zucchini quartered and sliced into 3/4 inch pieces 1. Prepare Chopped Fresh Basil 1. Prepare Grated Orange Rind or Lemon Peel The flavors are so complex in this soup it will blow you away and. Fork-tender butternut squash, chewy chickpeas, and wilted spinach come together in this spice-laced Moroccan stew that's a perfect way to warm up a weeknight meal. The dish comes together really quickly because there's little prep work aside from measuring, especially if you buy pre-cubed. This spicy, healthy, vegan Moroccan Butternut Squash Stew is packed full of squash, chickpeas, spinach, and warm spices. ##### Steps to make Moroccan Chicken and Butternut Squash Soup: 1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. 1. Add onion, and cook for 4 minutes, stirring occasionally. 1. Add chicken; cook for 4 minutes, browning on all sides. 1. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. 1. Add butternut squash and tomato paste; cook 1 minute. 1. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. 1. Stir in couscous/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender. 1. Remove pan from heat. Stir in chopped basil and orange rind/lemon peel. The dish comes together really quickly because there's little prep work aside from measuring, especially if you buy pre-cubed. 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. Butternut squash soup is a comforting fall recipe. So that is going to wrap it up for this special food moroccan chicken and butternut squash soup recipe. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!