After an unusually balmy November, winter has finally made it’s way to Ohio. And that can only mean one thing…soup time ! This fragrant soup, chock full of chicken, vegetables and couscous, is inspired by the flavors of Morocco and is practically a meal in a bowl.
Makes 12 cups
3 T. olive oil
1 onion, chopped
2 red peppers chopped
2 celery stalks, chopped
1 T. fresh ginger, minced
2 garlic cloves, minced
2 t. ground curry
2 t. ground coriander
1 t. turmeric
1/4 t. cinnamon
1 T. sugar
salt and pepper
10 cups chicken broth
1-1/2 lbs. butternut squash, peeled, seeded and cut into 1″ cubes
1- zucchini cut into I” cubes
1 cup frozen lima beans, thawed
3 chicken breasts cooked and sliced
1/2 cup uncooked couscous
2 cups fresh kale, chopped
1/2 cup fresh cilantro, chopped
Heat oil in a medium stockpot. Sauté the onion, peppers, celery, garlic and ginger until tender.
Add the squash and bring the mixture to a boil. Reduce the heat, cover partially and simmer for 15 minutes until the squash is tender.
Stir in the zucchini, chicken, lima beans and couscous. Cover and simmer for 2 minutes.
Remove from the heat, add the chopped kale, cover and let stand for 5 minutes.