Bring the heady aroma of Moroccan spices to your table with this delicious soup!
The nutrition facts for this delicious soup were created at
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Moroccan Chicken and Butternut Squash Soup
Ingredients:
8 servings
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
Directions:
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.
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