moroccan chicken and butternut squash soup

Name: Moroccan Chicken and Butternut Squash Soup
Prep time: 40 min
Cook time: 50 min
Yield: 4
Ingredients: 1 tablespoon(s) evoo; 1 cup(s) chopped onions; 12 ounce(s) boneless chicken cut into bite-sized pieces; 1 teaspoon(s) ground cumin; 1/4 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground red pepper; 3 cup(s) 1/2 inch cubed peeled butternut squash; 2 tablespoon(s) no-salt added tomato paste; 4 cup(s) chicken broth, low salt; 1/3 cup(s) uncooked couscous; 3/4 teaspoon(s) kosher salt; 1 - zucchini, quartered lengthwise and sliced into 3/4-inch pieces; 1/2 cup(s) chopped fresh basil; 2 teaspoon(s) greated orange rind

(1 RATING)

38 Pinches 1 Photo

Ronda Krouch

Riverside, WY

Updated on Jan 30, 2012

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

Rate

prep time 40 Min

cook time 50 Min

method ---

yield 4 serving(s)

Ingredients

1 tablespoon evoo
1 cup chopped onions
12 ounces boneless chicken cut into bite-sized pieces
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
3 cups 1/2 inch cubed peeled butternut squash
2 tablespoons no-salt added tomato paste
4 cups chicken broth, low salt
1/3 cup uncooked couscous
3/4 teaspoon kosher salt
1 - zucchini, quartered lengthwise and sliced into 3/4-inch pieces
1/2 cup chopped fresh basil
2 teaspoons greated orange rind

How To Make moroccan chicken and butternut squash soup

Step 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.

Step 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.
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