Always in the market for new soup recipes, I happily stumbled across this one for Moroccan Chicken and Butternut Squash Soup. Hearty, healthy and delicious – it’s a keeper. You do not need to use pre-cooked chicken, but you can – which is nice if you’ve got leftovers. The couscous adds substance to the mix while the basil and orange rind, well, yum!
I use whole wheat couscous, which contains more fiber than couscous made from regular flour. For a gluten-free version of this soup, simply skip the couscous altogether and reduce the liquid by one cup.
If you have extra butternut squash like I did, cube it and toss it with some olive oil, chili powder, salt and cumin. But it on a sheet pan and roast it in the oven at 375 degrees until tender. Eat it just like that or toss it with greens for salad. Enjoy!