Moroccan Chicken And Butternut Squash Soup Recipe

Name: Moroccan Chicken And Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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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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1430

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup chopped onion, 3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces, 1 teaspoon ground cumin, and more.

Yes, Moroccan Chicken And Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken And Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions