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


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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
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


  • 1Heat 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.
  • 2Reduce 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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About Moroccan Chicken and Butternut Squash Soup

Course/Dish: Chicken Soups
Other Tag: Healthy

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