Moroccan Chicken and Butternut Squash Soup.

You can have Moroccan Chicken and Butternut Squash Soup using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Moroccan Chicken and Butternut Squash Soup

1. It’s 1 1/2 tbsp of Olive oil.
2. It’s 2 cup of Chopped Onion.
3. Prepare 6 of (4 oz) Skinless, Boneless Chicken thighs cut into small pieces.
4. Prepare 2 tsp of Ground Cumin.
5. You need 1/2 tsp of Ground Cinnamon.
6. You need 1/2 tsp of Ground red pepper.
7. Prepare 6 cup of Cubed / Peeled Butternut Squash.
8. It’s 4 tbsp of Tomato Paste.
9. It’s 8 cup of Chicken Stock.
10. It’s 2/3 cup of Uncooked Couscous or Quinoa.
11. You need 3/4 tsp of Sea salt.
12. You need 1 of Zucchini quartered and sliced into 3/4 inch pieces.
13. It’s 1 cup of Chopped Fresh Basil.
14. Prepare 4 tsp of Grated Orange Rind or Lemon Peel.

Moroccan Chicken and Butternut Squash Soup instructions

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..