Fast Cooking Methods Moroccan Chicken and Butternut Squash Soup Restaurant Style

Without fail cooking ultimate Moroccan Chicken and Butternut Squash Soup easy, fast, practical.

14 ingredients, 8 steps, cooking Moroccan Chicken and Butternut Squash Soup

Good Afternoon all, at this time you can prepare recipe Moroccan Chicken and Butternut Squash Soup with 14 ingredients and 8 steps. Below this is how to prepare, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 8 stages of easy cooking Moroccan Chicken and Butternut Squash Soup.

Ingredients all Moroccan Chicken and Butternut Squash Soup

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

If all composition Moroccan Chicken and Butternut Squash Soup it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Step by Step Cooking Moroccan Chicken and Butternut Squash Soup

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.
   
9. Finish and Enjoy.

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