Moroccan Chicken And Butternut Squash Soup

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Ingredients

1 tablespoon olive oil

1 cup chopped onion

3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 to 1/4 teaspoon ground red pepper

3 cups (1/2-inch) cubed peeled butternut squash

2 tablespoons no-salt-added tomato paste

4 cups Chicken Stock or fat-free, lower-sodium chicken broth

1/3 cup uncooked couscous

3/4 teaspoon kosher salt

1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces

1/2 cup coarsely chopped fresh basil

2 teaspoons grated orange rind

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