Bring the heady aroma of Moroccan spices to your table with this delicious soup!
The nutrition facts for this delicious soup were created at Calorie Count, the best FREE online website to count your calories!
Moroccan Chicken and Butternut Squash Soup
1 tbsp oil
1/4 cup onion, chopped
0.38 kg (14 oz) chicken, boneless, skinless
1 tsp cumin, ground
1/4 tsp cinnamon, ground
2 1/2 lb butternut squash, peeled, cubed
2 tbsp tomato paste
5 cups chicken stock
1 cup brown rice, cooked
1 zucchini, quartered and sliced into 3/4 inch pieces
Saute onion in oil until browned. Cut chicken into bite-sized pieces, add to the onion and cook for four minutes or until no longer pink.
Add cumin and cinnamon to pan; cook one minute, stirring constantly.
Add squash and tomato paste; cook 1 minute. Stir in chicken stock. Bring to a boil. Reduce heat and simmer 8 minutes or until squash is tender.
Stir in cooked brown rice and zucchini. Add salt to taste. Cook five minutes more or until all vegetables are tender.