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.

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