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Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, moroccan chicken and butternut squash soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look 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 favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Moroccan Chicken and Butternut Squash Soup is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook moroccan chicken and butternut squash soup using 14 ingredients and 8 steps. Here is how you cook it.
Preparation To Make of Moroccan Chicken and Butternut Squash Soup:
- Prepare Olive oil
- Prepare Chopped Onion
- Make ready (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- Get Ground Cumin
- Get Ground Cinnamon
- Make ready Ground red pepper
- Take Cubed / Peeled Butternut Squash
- Prepare Tomato Paste
- Make ready Chicken Stock
- Get Uncooked Couscous or Quinoa
- Take Sea salt
- Make ready Zucchini quartered and sliced into 3/4 inch pieces
- Get Chopped Fresh Basil
- Make ready Grated Orange Rind or 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. 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.
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.
I started making this hearty soup a few years ago after my son James was born. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. How to Make Butternut Squash Soup: In a large soup pan, combined butter or olive oil, yellow onion, salt Stir for a couple minutes until the cinnamon is fragrant, then add vegetable or chicken stock 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.
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