Recipe: Oishi Moroccan Chicken and Butternut Squash Soup For Vegan's Friend

Moroccan Chicken and Butternut Squash Soup. Stir in Chicken Stock, scraping pan to loosen browned bits. Vegan Moroccan stew with tender butternut squash and protein-packed chickpeas & lentils. A wonderful plant-based dinner for the whole family!

Toss to coat and transfer to a baking sheet. 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. 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. What You needis of Olive oil.
2. It's of Chopped Onion.
3. Lets Go Prepare of (4 oz) Skinless, Boneless Chicken thighs cut into small pieces.
4. It's of Ground Cumin.
5. What You needis of Ground Cinnamon.
6. What You needis of Ground red pepper.
7. It's of Cubed / Peeled Butternut Squash.
8. What You needis of Tomato Paste.
9. It's of Chicken Stock.
10. It's of Uncooked Couscous or Quinoa.
11. Lets Go Prepare of Sea salt.
12. Lets Go Prepare of Zucchini quartered and sliced into 3/4 inch pieces.
13. What You needis of Chopped Fresh Basil.
14. Lets Go Prepare of Grated Orange Rind or Lemon Peel.

The dish comes together really quickly because there's little prep work aside from measuring, especially if you buy pre-cubed. 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. This spicy, healthy, vegan Moroccan Butternut Squash Stew is packed full of squash, chickpeas, spinach, and warm spices.

Moroccan Chicken and Butternut Squash Soup step by step

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..

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.