Moroccan Chicken and Butternut Squash Soup

Name: Moroccan Chicken and Butternut Squash Soup
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 tbsp Olive oil; 2 cup Chopped Onion; 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces; 2 tsp Ground Cumin; 1/2 tsp Ground Cinnamon; 1/2 tsp Ground red pepper; 6 cup Cubed / Peeled Butternut Squash; 4 tbsp Tomato Paste; 8 cup Chicken Stock; 2/3 cup Uncooked Couscous or Quinoa; 3/4 tsp Sea salt; 1 Zucchini quartered and sliced into 3/4 inch pieces; 1 cup Chopped Fresh Basil; 4 tsp Grated Orange Rind or Lemon Peel

cmcl84 @cook_3205376

Gainesville, Texas

Moroccan Chicken and Butternut Squash Soup

Saved

Ingredients

45 mins

8 servings

1 1/2 tbspOlive oil
2 cupChopped Onion
6(4 oz) Skinless, Boneless Chicken thighs cut into small pieces
2 tspGround Cumin
1/2 tspGround Cinnamon
1/2 tspGround red pepper
6 cupCubed / Peeled Butternut Squash
4 tbspTomato Paste
8 cupChicken Stock
2/3 cupUncooked Couscous or Quinoa
3/4 tspSea salt
1Zucchini quartered and sliced into 3/4 inch pieces
1 cupChopped Fresh Basil
4 tspGrated Orange Rind or Lemon Peel

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Steps

45 mins

1

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat.
2

Add onion, and cook for 4 minutes, stirring occasionally.
3

Add chicken; cook for 4 minutes, browning on all sides.
4

Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.
5

Add butternut squash and tomato paste; cook 1 minute.
6

Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes.
7

Stir in couscous/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender.
8

Remove pan from heat. Stir in chopped basil and orange rind/lemon peel.