date: 2020-07-11T18:28:01.931Z 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: Luke Dennis ratingvalue: 4.1 reviewcount: 38738 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: 170 calories recipecuisine: American preptime: "PT19M" cooktime: "PT41M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, moroccan chicken and butternut squash soup. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious. 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. Moroccan Chicken and Butternut Squash Soup is one of the most well liked of current trending foods in the world. It's easy, it's fast, it tastes yummy. It's appreciated by millions every day. Moroccan Chicken and Butternut Squash Soup is something which I have loved my whole life. They're nice and they look fantastic. To get started with this particular recipe, we have to 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: 1. Make ready Olive oil 1. Get Chopped Onion 1. Make ready (4 oz) Skinless, Boneless Chicken thighs cut into small pieces 1. Get Ground Cumin 1. Prepare Ground Cinnamon 1. Take Ground red pepper 1. Get Cubed / Peeled Butternut Squash 1. Make ready Tomato Paste 1. Get Chicken Stock 1. Prepare Uncooked Couscous or Quinoa 1. Take Sea salt 1. Make ready Zucchini quartered and sliced into 3/4 inch pieces 1. Prepare Chopped Fresh Basil 1. Get 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 with this exceptional food moroccan chicken and butternut squash soup recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in 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!