Moroccan Chicken and Butternut Squash Soup

By á-2233

Cooking Light Recipe

Calories: 292
Fat: 8g
Saturated fat: 1.6g
Monounsaturated fat: 3.8g
Polyunsaturated fat: 1.6g
Protein: 24.4g
Carbohydrate: 31.7g
Fiber: 5g
Cholesterol: 83mg
Iron: 2.8mg
Sodium: 474mg
Calcium: 109mg

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
• 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
• 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 rinds

Preparation

Step 1

1. 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.