source: www.myrecipes.com
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!
can’t wait to try this! I tossed Israeli cous cous into chicken soup last week instead of noodles but I like the whole wheat idea. Thanks!
Mrs. Kris, This is truly a Winner of an entree soup recipe! We made it for family dinner at Peter and Suzanne’s last Sunday, and everyone loved it. Spinach salad and good sourdough added. Made amounts about 1 1/2 and added a bit more chicken and cinnamon. Last night the small amt. remaining made a wonderful sauce for garlic-sauteed chicken thighs. Thank you, once again!!
So glad you liked it, Susan!