Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, moroccan chicken and butternut squash soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Vegan Moroccan stew with tender butternut squash and protein-packed chickpeas & lentils. A wonderful plant-based dinner for the whole family! Season the chicken with salt and pepper and place on top of the vegetables. Fork-tender butternut squash, chewy chickpeas, and wilted spinach come together in this spice-laced Moroccan stew that's a perfect way to warm up a weeknight meal.
Moroccan Chicken and Butternut Squash Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Moroccan Chicken and Butternut Squash Soup is something that I’ve loved my entire life. They are nice and they look wonderful.
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.
The ingredients needed to make Moroccan Chicken and Butternut Squash Soup:
- Get 1 1/2 tbsp Olive oil
- Take 2 cup Chopped Onion
- Prepare 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- Prepare 2 tsp Ground Cumin
- Make ready 1/2 tsp Ground Cinnamon
- Take 1/2 tsp Ground red pepper
- Take 6 cup Cubed / Peeled Butternut Squash
- Get 4 tbsp Tomato Paste
- Get 8 cup Chicken Stock
- Get 2/3 cup Uncooked Couscous or Quinoa
- Get 3/4 tsp Sea salt
- Prepare 1 Zucchini quartered and sliced into 3/4 inch pieces
- Prepare 1 cup Chopped Fresh Basil
- Take 4 tsp Grated Orange Rind or Lemon Peel
The flavors are so complex in this soup it will blow you away and. 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.
Instructions 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 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. 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. I started making this hearty soup a few years ago after my son James was born.
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