Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, moroccan chicken and butternut squash soup. One of my favorites food recipes. This time, I will make it a little bit unique. 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! Stir in chicken broth, bring to boil.

Moroccan Chicken and Butternut Squash Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Moroccan Chicken and Butternut Squash Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin 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:

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

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. Введите запрос. Войти. Butternut Squash, Chickpea & Lentil Moroccan Stew.

Instructions to make 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.

A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils! You'll love this protein and fiber packed meal! Свернуть Ещё. 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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