This yummy butternut squash and chicken soup recipe isn’t something I would usually gravitate towards but the photo made it look so delicious and fresh we tried it – and LOVED IT! It’s from Cooking Light so that makes you feel good. The flavors really come together and it is even yummier the day after!
Moroccan Chicken and Butternut Squash Soup
1 T. olive oil
1 c. chopped onion
3 (4 oz.) skinless, boneless chicken thighs, cut into bite sized pieces (we used breasts)
1 t. ground cumin
1/4 t. ground cinnamon
1/4 t. ground red pepper (a little less for less spice)
3 c. (1/2 inch) cubed peeled butternut squash (good for them to be bite sized)
2 t. tomato paste (they recommend no salt added)
4 c. chicken stock (they recommend fat free lower sodium)
1.3 c. uncooked cous cous
3/4 t. kosher salt
1 zucchini, quartered lengthwise and sliced into 3/4 inch pieces (again…bite sized is good)
1/2 c. coarsely chopped fresh basil
2 t. grated orange rind
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 minute, stirring constantly.
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.
Remove pan from heat.
Stir in chopped basil and orange rind.
The photo above is from the second day so the couscous had absorbed much of the stock making it heartier. When we make it again we’ll probably use less squash, more zucchini, and more couscous but that’s our personal preference!