Moroccan Chicken and Butternut Squash Soup

Dairy Free
Health score
22%
Moroccan Chicken and Butternut Squash Soup
48 min.
4
284kcal

Suggestions


Warm your soul with a bowl of our Moroccan Chicken and Butternut Squash Soup, a delightful dish that brings together the aromatic spices of Morocco with the comforting flavors of home. This dairy-free recipe not only offers a hearty meal but is also packed with essential nutrients, making it an ideal choice for lunch or dinner.

The star of this dish is the sweet, nutty butternut squash, which is paired perfectly with tender, bite-sized pieces of chicken thighs. Enhanced by the vibrant notes of fresh basil and zesty orange rind, this soup invites a burst of freshness with every spoonful. The addition of couscous lends a satisfying texture that balances the softness of the squash, while aromatic spices like ground cinnamon and cumin create an inviting warmth that envelops you on chilly days.

This Moroccan-inspired soup comes together in just under an hour, making it a perfect weeknight meal. Not only does it deliver on flavor, but it boasts a wholesome profile with just 284 calories per serving. It's an effortless way to bring exotic cuisine to your table while keeping things healthy and delicious. Join us on a culinary adventure that promises to fill your kitchen with enticing aromas and your plates with nourishment. Try it today and experience the magic of Moroccan flavors!

Ingredients

  • cups butternut squash cubed peeled ()
  • 0.3 cup couscous uncooked
  • 0.5 cup basil fresh coarsely chopped
  • 0.3 teaspoon ground cinnamon 
  • teaspoon ground cumin 
  • 0.1 teaspoon ground pepper red
  • 0.8 teaspoon kosher salt 
  • cups beef broth fat-free
  • tablespoon olive oil 
  • cup onion chopped
  • teaspoons orange zest grated
  • 12 ounce chicken thighs boneless skinless cut into bite-sized pieces
  • tablespoons tomato paste 
  •  zucchini sliced into 3/4-inch pieces quartered

Equipment

  • frying pan
  • dutch oven

Directions

  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. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender.
  7. Remove pan from heat. Stir in chopped basil and orange rind.

Nutrition Facts

Calories284kcal
Protein34.16%
Fat23.4%
Carbs42.44%

Properties

Glycemic Index
66
Glycemic Load
8.34
Inflammation Score
-10
Nutrition Score
23.433912899183%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
2mg
Kaempferol
0.26mg
Myricetin
0.01mg
Quercetin
8.44mg

Nutrients percent of daily need

Calories:283.54kcal
14.18%
Fat:7.57g
11.65%
Saturated Fat:1.48g
9.22%
Carbohydrates:30.9g
10.3%
Net Carbohydrates:26.29g
9.56%
Sugar:6.23g
6.93%
Cholesterol:80.8mg
26.93%
Sodium:1027.17mg
44.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.87g
49.73%
Vitamin A:11597.89IU
231.96%
Vitamin C:37.52mg
45.48%
Potassium:1371.14mg
39.18%
Vitamin B6:0.71mg
35.57%
Vitamin B3:7.09mg
35.46%
Selenium:20.52µg
29.32%
Manganese:0.58mg
28.8%
Phosphorus:259.71mg
25.97%
Magnesium:81.94mg
20.48%
Vitamin K:21.47µg
20.45%
Fiber:4.61g
18.43%
Vitamin B5:1.79mg
17.92%
Vitamin E:2.64mg
17.63%
Vitamin B1:0.26mg
17.06%
Vitamin B2:0.26mg
15.14%
Folate:57.42µg
14.35%
Iron:2.55mg
14.16%
Zinc:1.9mg
12.67%
Copper:0.25mg
12.37%
Calcium:94.66mg
9.47%
Vitamin B12:0.54µg
9.07%
Source:My Recipes