Best Moroccan Chicken And Butternut Squash Soup Recipes

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MOROCCAN CHICKEN AND BUTTERNUT SQUASH SOUP RECIPE - (4.4/5)



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

Provided by รก-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



MOROCCAN CHICKEN AND BUTTERNUT SQUASH SOUP image

Categories     Soup/Stew     Chicken

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



Moroccan Chicken and Butternut Squash Soup image

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

Provided by Ronda Krouch @rmkrouch

Categories     Chicken Soups

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.

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