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Moroccan Chicken and Butternut Squash Soup
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
  • ¼ teaspoon ground cinnamon
  • ⅛ to ¼ teaspoon ground red pepper
  • 3 cups (½-inch) cubed peeled butternut squash
  • 2 tablespoons no-salt-added tomato paste
  • 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • ⅓ cup uncooked couscous
  • ¾ teaspoon kosher salt
  • 1 zucchini, quartered lengthwise and sliced into ¾-inch pieces
  • ½ cup coarsely chopped fresh basil
  • 2 teaspoons grated orange rind
Steps
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