MOROCCAN CHICKEN AND BUTTERNUT SQUASH SOUP

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.