Moroccan Chicken and Butternut Squash Soup

Name: Moroccan Chicken and Butternut Squash Soup
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters (1/2-inch) cubed peeled butternut squash; 79 milliliters uncooked couscous; 118 milliliters coarsely chopped fresh basil; 0 teaspoons ground cinnamon; 1 teaspoon ground cumin; 0 teaspoons ground red pepper; 1 teaspoons kosher salt; 946 milliliters Chicken Stock or fat-free, lower-sodium chicken broth; 1 Tbsp olive oil; 237 milliliters chopped onion; 2 teaspoons grated orange rind; 340 grams skinless, boneless chicken thighs, cut into bite-sized pieces; 2 Tbsps no-salt-added tomato paste; 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces

Moroccan Chicken and Butternut Squash Soup might be just the main course you are searching for. This dairy free recipe serves 4. One serving contains 283 calories, 25g of protein, and 8g of fat. If you have chicken thighs, orange rind, ground cumin, and a few other ingredients on hand, you can make it. To use up the orange rind you could follow this main course with the Blueberry-Orange Parfaits as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 48 minutes.

Instructions

Heat a Dutch oven over medium heat.

Equipment you will use

Dutch Oven

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion, and cook for 4 minutes, stirring occasionally.

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Onion

Add chicken; cook for 4 minutes, browning on all sides.

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Whole Chicken

Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.

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Cinnamon

Pepper

Cumin

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Frying Pan

Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, 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.

Ingredients you will need

Squash