Moroccan Chicken and Butternut Squash Soup
From Cooking Light Magazine – Janurary/February 2012
1 tablespoon olive oil
1 cup chopped onion
3 (4-ounce) skinless, boneless chicken thighs plus 1 large chicken breast 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, low sodium chicken broth
1/3 cup uncooked couscous or 1/2 cup uncooked quinoa
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
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 or quinoa, salt and zucchini.
Cook 5 minutes or until squash is tender.
Remove pan from heat.
Stir in chopped basil and orange rind.