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Alright, don’t linger, let’s task this moroccan chicken and butternut squash soup menu with 14 components which are definitely easy to acquire, and we have to process them at the very least through 8 methods. You should invest a while on this, so the resulting food could be perfect.
Ingredients of Moroccan Chicken and Butternut Squash Soup:
- Require 1 1/2 tbsp for Olive oil
- Make ready 2 cup of Chopped Onion
- Require 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- Require 2 tsp Ground Cumin
- Provide 1/2 tsp - Ground Cinnamon
- Prepare 1/2 tsp of Ground red pepper
- Prepare 6 cup - Cubed / Peeled Butternut Squash
- Require 4 tbsp for Tomato Paste
- Give 8 cup for Chicken Stock
- Prepare 2/3 cup for Uncooked Couscous or Quinoa
- Give 3/4 tsp - Sea salt
- You need 1 - Zucchini quartered and sliced into 3/4 inch pieces
- Provide 1 cup for Chopped Fresh Basil
- Give 4 tsp - Grated Orange Rind or Lemon Peel
Moroccan Chicken and Butternut Squash Soup step by step:
- 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.
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