Best Moroccan Chicken And Butternut Squash Soup Recipes

Moroccan Chicken and Butternut Squash Soup Recipe - (4.4/5) image

Provided by á-2233

Number Of Ingredients 14

1 tablespoon olive oil
1 cup chopped onion
3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 to 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 Stock or fat-free, lower-sodium chicken broth
1/3 cup uncooked couscous
3/4 teaspoon kosher salt
1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
1/2 cup coarsely chopped fresh basil
2 teaspoons grated orange rinds

Steps:

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 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.

MOROCCAN CHICKEN AND BUTTERNUT SQUASH SOUP image

Yield 4 servings

Number Of Ingredients 14

1 tbsp olive oil
1 cup chopped onion
3 4 oz boneless chicken thighs, but into bite size pieces
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp black pepper
3 cups cubed peeled butternut squash (1/2 inch)
2 tbsp tomato paste
4 cups chicken stock
1/3 cup uncooked couscous
3/4 tsp kosher salt
1 zucchini, quartered lengthwise and sliced into 3/4 inch pieces
1/2 cup coarsely chopped fresh basil
2 tsp grated orange rind

Steps:

1. Heat a dutch oven over medium heat. Add oil; 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 for 1 minute, stirring occasionally. Add butternut squash and tomato paste; cook 1 minute. Stir in chicken stock, scraping pan. Bring to boil. Reduce heat and simmer 8 minutes. Stir in couscous, salt and zucchini; cook 5 minutes or until squash is tender. Remove from heat and stir in basil and orange rind.

Moroccan Chicken and Butternut Squash Soup image

Provided by Ronda Krouch @rmkrouch

Number Of Ingredients 14

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

Steps:

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.