MOROCCAN CHICKEN AND BUTTERNUT SQUASH SOUP

MOROCCAN CHICKEN AND BUTTERNUT SQUASH SOUP image

Yield 4 servings

Number Of Ingredients 14

Previous Next

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.