Moroccan Chicken and Butternut Squash Soup

I can't rant and rave enough about this soup.  It is a burst of flavor with every bite and depending on your preference, it has some heat to back it up as well.  Depending on the size of the butternut squash cubes, you may need to cook the soup more or less time after the couscous has been added. 

Moroccan Chicken and Butternut Squash Soup
Source: Modified from Cooking Light Magazine Jan/Feb 2012
Serves:  4

1 cup chopped onion
2 boneless chicken breasts
1 tsp cumin
1/3 tsp ground cinnamon
1/2 tsp ground red pepper (more or less depending on preference - I vote more)
3 cups (1/2 inch) cubed butternut squash, peeled
6 baby zucchinis, cut into 3/4 inch length and 1 cm thick 
2 tablespoons tomato paste
4 cups low-sodium chicken broth
1/3 cup uncooked couscous
1 tablespoon cilantro-basil pesto (or chopped basil)
olive oil (1 tablespoon)
salt and pepper

In a large stockpot (or a dutch oven), heat olive oil covering the bottom of the pan.  Add onions and cook for 5 minutes while stirring constantly.  Add chicken to the pan and cook for four minutes or until golden brown on all sides.  Add cumin, cinnamon, and pepper to the pan and cook for 1 minutes, stirring constantly.  Add butternut squash and tomato paste to the pan and cook for another minute.  Add chicken stock and bring to a boil.  While chicken stock is heating up, stir and loosen up the brown bits at the bottom of the pan.  Once a boil is reached, reduced to a simmer and cook for 8-10 minutes.  Stir in couscous, salt and pepper, and zucchini.  Cook for 30 minutes on low or until butternut squash is tender. Stir in pesto and remove from heat.  Serve immediately. 

Ratings:
Miss J, 9 out of 10
Moe, 9 out of 10

-Miss J