Some might say that soup is a cold weather meal. However, switching out thick, heavy soups for a lighter broth soup is key. With so much to do over the Fourth of July weekend, it's nice to have something fast, easy, and incredibly delicious to serve your family.

This week, try a sweet and savory soup that is ready to serve in less than 50 minutes, freeing up more time to enjoy the weather. Couscous replaces heavy cream as a thickening agent, and nutty flavors from butternut squash combine with the tangy zest of orange peel to keep this soup tasting light and perfect for summer.

Moroccan Chicken and Butternut Squash Soup

Ingredients:

1 tbsp olive oil

1 cup chopped onion

1 lb boneless skinless chicken breast

1tsp ground cumin

1 tsp ground cinnamon

1/8 tsp ground red (cayenne) pepper

3 c (1/4 inch) peeled and cubed butternut squash

2 tbsp no salt added tomato paste

4 c fat-free lower sodium chicken broth

1/4 c uncooked couscous

1 tsp salt

1 zucchini sliced into 1/2 inch pieces

1/2 c chopped basil

3 tsp orange rind

Heat olive oil in a dutch oven.

Add chicken, onion, cumin, cinnamon, and cayenne to pan and cook for 5 min.

Add butternut squash and tomato paste and cook for 1 min.

Stir in chicken broth and bring soup to a boil.

Reduce heat and simmer for 8 min.

Stir in couscous, salt, and zucchini.

Cook for 5 min or until squash is done.

Remove from heat.

Stir in basil and orange rind.

Serve with a toasted baguette.

Helpful Hints:

Stir in mushrooms and carrots for an extra veggie kick.

This recipe is a variation of one found in Cooking Light Magazine.