Moroccan Style Chicken And Butternut Squash Soup
From mbelisle 9 years ago
- 45 min to make
- Serves 10-12
I had some butternut squash to use and went hunting for ideas. I found a soup recipe that I altered to make into almost a stew to be a full meal for a cold Sunday evening.
Ingredients
- 2 lbs boneless, skinless chicken (breast or thighs) shopping list
- 2 lbs cubed butternut squash shopping list
- 1 (28 oz) can diced tomatoes shopping list
- 1 large sweet yellow onion, chopped coarsely shopping list
- 6 clove garlic, chopped shopping list
- 1/2 cup raisins shopping list
- 6 cups chicken stock shopping list
- 1 cup uncooked orzo pasta shopping list
- 4 tbsp olive oil shopping list
- 1/2 tsp cayenne pepper (or more to taste) shopping list
- 1 tsp fennel seeds shopping list
- 1 tsp cumin seeds shopping list
- 1 tbsp cinnamon shopping list
- 1 tbsp ground cumin shopping list
How to make it
- In a large, heavy dutch oven, brown the onion and garlic in olive oil. Add the chicken and stir until browned.
- Add the cumin seeds and fennel seeds and heat until fragrant, about a minute.
- Add the tomatoes, butternut squash, raisins and spices and stir well.
- Stir in the chicken stock.
- Bring to a boil and then turn down to simmer until squash is cooked.
- Add the orzo and continue to cook for another 10 minutes.
- Serve hot with bread.
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