Moroccan Chicken and Butternut Squash Soup. Butternut Squash Green Chile Chicken Soup. One Pot Moroccan Chicken Stew with Sweet Potato & Couscous. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper.

Use a spiralizer to create butternut squash noodles, then top them with this sweet, Moroccan-spiced chicken dish filled with dried fruit and almonds. Toss to coat and transfer to a baking sheet. Stir in chicken broth, bring to boil. You can have Moroccan Chicken and Butternut Squash Soup using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Moroccan Chicken and Butternut Squash Soup

1. You need 1 1/2 tbsp of Olive oil.
2. Prepare 2 cup of Chopped Onion.
3. You need 6 of (4 oz) Skinless, Boneless Chicken thighs cut into small pieces.
4. Prepare 2 tsp of Ground Cumin.
5. It’s 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. You need 4 tbsp of Tomato Paste.
9. You need 8 cup of Chicken Stock.
10. Prepare 2/3 cup of Uncooked Couscous or Quinoa.
11. Prepare 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.

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 is paired with Moroccan ingredients in this creamy, one-pot soup. Fresh carrots and onion are in the mix too, enhancing the color and The bisque is seasoned with Moroccan spices and aromatics: coriander, cumin, cinnamon, ginger, and garlic.

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..

Choose butternut squash that feel heavy. Moroccan Butternut Squash and Chickpea Tagine with Quinoa Recipe : This butternut squash This butternut squash and chickpea 'tagine' with quinoa has an amazing blend of spices, flavours and textures. I made a Moroccan style chicken dish for Passover, and this would have been a perfect. 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.