Nice, filling fall soup. Posted for ZWT!
Make and share this Spiced Butternut Squash Stew W/ Couscous recipe from Food.com.
- 3 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, smashed
- 6 canned plum tomatoes, crushed
- 1 cinnamon stick
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1⁄4 teaspoon crushed red pepper flakes
- 1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds)
- 1 (16 ounce) can chickpeas, drained and rinsed
- 3 cups low sodium chicken broth, canned
- 1 slice lemon zest (1 inch)
- 1⁄2 cup golden raisin
- 4 cups chopped spinach (about 5 ounces)
- 1⁄2 lemon, juice of
- 1⁄4 cup toasted sliced almonds
- 1 1⁄2 cups low sodium chicken broth, canned
- 1⁄2 teaspoon kosher salt
- fresh ground black pepper
- 1 cup couscous
- Heat the oil in a medium saucepan over medium heat.
- Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes.
- Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes.
- Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer.
- Cook, partially covered, until the squash is fork tender, about 25 minutes.
- Stir in the spinach and cook until wilted, about 3 minutes.
- Add the lemon juice and season, to taste.
- Meanwhile, make the couscous.
- Bring the broth to a boil with the salt and pepper in a small saucepan.
- Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
- Fluff the couscous with a fork and mound it in 4 soup bowls.
- Spoon some butternut squash stew over each portion, top with almonds, and serve.