This post may contain affiliate links.
Moroccan Butternut Chicken Soup is rich with flavor and spices. Chicken, butternut squash and zucchini come together nicely with the spices and couscous for added texture. Garnish your soup with parsley, lemon wedges, crushed red pepper and feta cheese for extra flavor!
One of the most popular recipes on my site is this Moroccan Carrot Red Lentil Soup. I eat it at least a few times a month.
It is especially perfect for winter–the perfect comfort food. When I saw this Moroccan Butternut Chicken Soup in my Cooking Light Magazine a while ago I knew I had to make it. This soup did not disappoint.
It is obviously different from the Moroccan Carrot Red Lentil soup–it has chicken in it for one thing, which means it isn’t vegetarian {you can easily leave the chicken out and substitute vegetable broth if you want to make it vegetarian}. Moroccan Butternut Chicken Soup also uses vegetables including zucchini and butternut squash. I love the sweet flavor the butternut squash.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Vegetables: The vegetables in this soup are sweet onion, garlic, butternut squash and zucchini. You can add any vegetables you have on hand. Try green beans, bell pepper, mushrooms or broccoli.
- Spices: The spice combination is cumin, cinnamon, cayenne pepper, turmeric and paprika. The combination works so well together.
- Chicken: Chicken breasts are used but you can use any cut of chicken like chicken tenderloin, chicken thighs or shredded leftover chicken.
- Couscous: I added couscous to this soup. You can leave it out or add a different grain like brown rice, quinoa or bulgur wheat.
How do you Make this Moroccan Butternut Squash Chicken Soup
Step 1: Sauté the Vegetables and Spices: In a large Dutch oven or stock pot heat the 2 Tablespoons olive oil over medium heat. Add the onion, garlic and sauté for 2 minutes until the onion is soft. Add cumin, cinnamon, coriander, cayenne pepper, turmeric, cayenne pepper and paprika and continue to sauté for 2 more minutes.
Step 2: Add Chicken and Squash: Stir in the chicken and cook for 5 minutes, stirring occasionally. Add the tomato paste, chicken broth and butternut squash. Bring to a boil and then bring down to a simmer and cook for 8-9 minutes.
Step 3: Add Couscous and Zucchini: Stir in the couscous and the zucchini and continue to simmer for 5 minutes, or until the squash is tender and the couscous is tender. Add salt and pepper to taste. Remove and serve in soup bowls with your choice of garnishes. I like to add fresh parsley, lemon, crushed red pepper and feta cheese.
Storage Tips
Store the leftover soup in an airtight container for up to 4 days. To reheat you can heat in a pot on the stove or you microwave it.
More Soup Recipes
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Moroccan Butternut Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups sweet onion, chopped
- 2 cloves garlic , minced
- 2 teaspoons cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 pounds chicken breasts, cubed
- 3 Tablespoons tomato paste
- 4 cups chicken broth , {or vegetable broth}
- 3 cups butternut squash, peeled and cubed
- 1/3 cup uncooked couscous
- 2 medium zucchini, quartered lengthwise and sliced
Instructions
- In a large Dutch oven or stock pot heat the 2 Tablespoons olive oil over medium heat. Add the onion, garlic and sauté for 2 minutes until the onion is soft. Add cumin, cinnamon, coriander, cayenne pepper, turmeric, cayenne pepper and paprika and continue to sauté for 2 more minutes.
- Stir in the chicken and cook for 5 minutes, stirring occasionally. Add the tomato paste, chicken broth and butternut squash. Bring to a boil and then bring down to a simmer and cook for 8-9 minutes.
- Stir in the couscous and the zucchini and continue to simmer for 5 minutes, or until the squash is tender and the couscous is tender. Add salt and pepper to taste.
- Remove and serve in soup bowls with your choice of garnishes. I like to add fresh parsley, lemon, crushed red pepper and feta cheese.
Notes
- You can leave out the chicken and use vegetable broth for a vegetarian meal.
- Try adding quinoa instead of couscous.
- You can use extra vegetables like green beans, diced tomatoes or any other kind of squash.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect soup for fall. Easy to make!