Moroccan Chicken and Butternut Squash Soup

Name: Moroccan Chicken and Butternut Squash Soup
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Tbsp evoo; 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

By Ronda Krouch
@rmkrouch

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

Rating:

★★★★★ 1 vote5

Serves:

Prep:

40 Min

Cook:

50 Min

Ingredients

1 Tbsp

evoo
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
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How to Make Moroccan Chicken and Butternut Squash Soup

Step-by-Step

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.
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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About Moroccan Chicken and Butternut Squash Soup

Course/Dish: Chicken Soups

Other Tag: Healthy

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