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The ingredients needed to cook Moroccan Chicken and Butternut Squash Soup:
- Use 1 1/2 tbsp Olive oil
- Use 2 cup Chopped Onion
- Get 6 (4 oz) Skinless, Boneless Chicken thighs cut into small pieces
- You need 2 tsp Ground Cumin
- You need 1/2 tsp Ground Cinnamon
- Take 1/2 tsp Ground red pepper
- You need 6 cup Cubed / Peeled Butternut Squash
- Take 4 tbsp Tomato Paste
- You need 8 cup Chicken Stock
- Take 2/3 cup Uncooked Couscous or Quinoa
- Use 3/4 tsp Sea salt
- Provide 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
Steps 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.
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