Moroccan Chicken and Butternut Squash Soup

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Moroccan Chicken and Butternut Squash Soup
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Cuisine American
Prep Time 20 minutes
Cook Time 48 minutes
Servings
servings
Votes: 0
Rating: 0
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Instructions
  1. Heat a Dutch oven over medium heat.
  2. Add oil to pan; swirl to coat.
  3. Add onion, and cook for 4 minutes, stirring occasionally.
  4. Add chicken; cook for 4 minutes, browning on all sides.
  5. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly.
  6. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil.
  7. Reduce heat, and simmer 8 minutes.
  8. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender.
  9. Remove pan from heat. Stir in chopped basil and orange rind.
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