Rating: 4 stars
33 Ratings
  • 5 star values: 14
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light January 2012

Gallery

Credit: Sang An; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
40 mins
total:
48 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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.

Nutrition Facts

292 calories; fat 8g; saturated fat 1.6g; mono fat 3.8g; poly fat 1.6g; protein 24.4g; carbohydrates 31.7g; fiber 5g; cholesterol 83mg; iron 2.8mg; sodium 474mg; calcium 109mg.
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