Moroccan Chicken and Butternut Squash Soup

I got this recipe from a magazine. The original recipe called for couscous to "starch it up," but I took that out and I don't even miss it. I love the way sweet and savory meld together in this soup!

Moroccan Chicken and Butternut Squash Soup

Ingredients

·         1 tbsp olive oil                                                                      2 tsp grated orange rind

·         1 cup chopped onion                                                          4 cups chicken stock

·         3-5 boneless, skinless chicken thighs, cut up                  1 tsp ground cumin

·         ¼ tsp ground cinnamon                                                     ¼ tsp ground red pepper

·         3 cups (1/2-inch) cubed, peeled butternut squash

·         2 tbsp no-salt-added tomato paste

·         1 zucchini, quartered lengthwise and sliced into ¾ inch pieces

·         ½ cup coarsely chopped fresh basil

Instructions

1.       Heat pot and oil over medium heat. Add onion and cook for 4 min.

2.       Add chicken, cook for 4 min, browning on all sides.

3.       Add cumin, cinnamon, and pepper; cook 1 min, stirring constantly.

4.       Add butternut squash and tomato paste; cook 1 min.

5.       Stir in chicken stock, scraping pan to loosen brown bits. Bring to a boil. Reduce heat and simmer 8 min.

6.       Stir in salt to taste and zucchini; cook 5 min or until squash is tender.

7.       Remove from heat and stir in basil and orange rind.