Moroccan Chicken and Butternut Squash Soup

Ronda Krouch


This is a good one, strange as I age I like soups more and more.??


★★★★★ 1 vote

40 Min
50 Min


  • 1 Tbsp
  • 1 c
    chopped onions
  • 12 oz
    boneless chicken cut into bite-sized pieces
  • 1 tsp
    ground cumin
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground red pepper
  • 3 c
    1/2 inch cubed peeled butternut squash
  • 2 Tbsp
    no-salt added tomato paste
  • 4 c
    chicken broth, low salt
  • 1/3 c
    uncooked couscous
  • 3/4 tsp
    kosher salt
  • 1
    zucchini, quartered lengthwise and sliced into 3/4-inch pieces
  • 1/2 c
    chopped fresh basil
  • 2 tsp
    greated orange rind

How to Make Moroccan Chicken and Butternut Squash Soup


  1. 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 minutes, stirring constantly. Add butternut squash and tomato paste; scraping pan to loosen browned bits. Bring to a boil.
  2. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

Printable Recipe Card

About Moroccan Chicken and Butternut Squash Soup

Course/Dish: Chicken Soups
Other Tag: Healthy

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