Moroccan Chicken and Butternut Squash Soup

This soup smelled so good throughout the house that I could have just smelled it and been happy!  Fortunately, the taste was as good as the smell.  It was hearty and tasty with a sweet and savory combination that I really enjoyed!  I served it with some flat bread and some oranges on the side.  Yum!


Moroccan Chicken and Butternut Squash Soup

Recipe adapted from Cooking Light, January/February 2012

1 Tbsp. olive oil
1 medium onion, minced
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 generous tsp. cumin
1/4 tsp. cinnamon
1/8 tsp. cayenne pepper
4 c. cubed peeled butternut squash
1/2 c. shelled edamame
3 Tbsp. tomato paste
1 qt. chicken broth
1/2 c. uncooked Isreali couscous
1 tsp. salt
2 zucchini, quartered lengthwise and sliced
1/2 c. coarsely chopped fresh basil
zest of one orange


Heat a large pot over medium high heat and add oil. Saute onion until tender (about 4-6 minutes). Add chicken and brown on all sides. Add cumin, cinnamon, and cayenne pepper. Stir continuously for about 1 minute. Add the squash, edamame, and tomato paste. Continue cooking for another minute, stirring continuously. Add chicken broth. Bring to a boil. Reduce heat and simmer for 5 minutes. Add couscous and zucchini and simmer for another 10-15 minutes or until squash and couscous are tender. Remove from heat. Add in basil and orange zest. Serve immediately.

Husband Rating: 6 out of 10


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