Moroccan Butternut Squash Soup

Ingredients:

1 tablespoon olive oil
1 cup onion, chopped
1 teaspoon cumin
1/4 teaspoon cinnamon
red pepper
3 cups butternut squash, cut into 1/2 inch squares
2 tablespoons tomato paste
4 cups vegetable stock
1/3 cup couscous or moghrabieh
salt
1 zucchini, quartered
1/2 cup basil, chopped
2 teaspoons orange zest

Saute onion in olive oil. Add cumin, salt and pepper and stir until aromatic.

Add butternut squash and tomato paste. When heated, add vegetable stock and mograbieh (if using) and simmer for 10 minutes.

Stir in zucchini and couscous (if using) and season with salt. Cook 5 more minutes or until squash is tender.

Remove from heat and stir in basil and orange zest.