Moroccan Chicken and Butternut Squash Soup

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If you want to use pre-cooked chicken, simply skip Step 2 and add it to the pot along with the couscous and zucchini in Step 4. If you want to make this recipe gluten free, skip the couscous and use only 5 cups of chicken broth. I use whole wheat couscous because I like the fact that it has more fiber.


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 12 ounces boneless, skinless chicken breasts or tenders, cut into bite-sized pieces (or 12 ounces cooked chicken)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 3 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoons tomato paste
  • 6 cups chicken broth
  • 1/3 cup uncooked couscous
  • 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
  • 1/2 cup coarsely chopped fresh basil
  • 2 teaspoons grated orange rind


  1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Sprinkle with salt and pepper.
  2. Add chicken; cook for 4 minutes, browning on all sides.
  3. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Add chicken broth, scraping the bottom of the pot to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes.
  4. Stir in couscous and zucchini (and pre-cooked chicken if you’re using it); cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

Adapted from

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2 Responses to Moroccan Chicken and Butternut Squash Soup

  1. Debbie Minter January 30, 2012 at 12:22 pm #

    I’m going to try this tonight with my leftover chicken!

  2. Lisa February 3, 2012 at 10:14 pm #

    I like how you give me the option to use pre-cooked chicken and don’t judge me for it 😉

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