Moroccan Chicken and Butternut Squash Soup

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.

Yield:

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

Recipe from

Cooking Light

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

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
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
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