Moroccan Chicken and Butternut Squash Soup Recipe

Photo: Sang An; Styling: Philippa Brathwaite

In this chicken and butternut squash soup, sugary butternut squash and meaty chicken thighs remind us how well sweet and savory flavors play together in Moroccan cuisine.

Rate and Review | Read Reviews (33)

Yield:

Serves 4 (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Hands-on: 40 Minutes

Total: 48 Minutes

Nutritional Information

Calories 292

Fat 8 g

Satfat 1.6 g

Monofat 3.8 g

Polyfat 1.6 g

Protein 24.4 g

Carbohydrate 31.7 g

Fiber 5 g

Cholesterol 83 mg

Iron 2.8 mg

Sodium 474 mg

Calcium 109 mg

Search for Recipes by Nutrition Data

Ingredients

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 rind

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

January 2012

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rate and Review

All fields required. See Tips

TIPS
Consider these questions when writing your review:

How much did you like the dish and would you make it again?
Is the recipe appropriate for special occasions or everyday meals?
Did you alter ingredients and instructions? If so, how?
What did you serve with the dish?
Do you have any hints about making this recipe?

My Rating:

Click to apply your rating

Location: Display location

You have already rated and reviewed this recipe

Go to your review.

My Review: 1000 characters remaining

Post Share on Facebook

Moroccan Chicken and Butternut Squash Soup

Yield:

More from Cooking Light

Recipe Time