Moroccan Chicken and Butternut Squash Soup
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|1 cupOnion; chopped|
|3 Boneless Skinless Chicken Thighs; cut bite sized|
|1 teaspoonGround Cumin|
|1/4 teaspoonRed pepper flakes|
|3 cupsButternut squash; cubed and peeled|
|2 tablespoonTomato paste|
|4 cupsChicken Stock|
|1/3 cupCouscous; uncooked|
|3/4 teaspoonKosher Salt|
|1 Zucchini; quartered to 3/4 inch peices|
|1/2 cupFresh basil; coarsely chopped|
|2 teaspoonOrange Rind; grated|
Moroccan Chicken and Butternut Squash Soup Preparation
Heat a Dutch oven over medium heat. Add oil to pan and coat. Add onion and cook 4 min. Add Chicken and cook 4 minutes- brown on all sides. Add cumin, cinnamon, and pepper; cook 1 minute. Add butternut squash and tomato paste; cook 1 minute. Stir in chicken broth, bring to boil. Reduce and simmer 8 minutes. Stir in couscous, salt, zucchini; cook 5 minutes or until squash is done. Stir in basil and orange rind.
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