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In a 3- to 4-quart saucepan, heat oil over medium heat. Add squash and lemon zest; cook for about 5 minutes or just until squash has started to soften, stirring occasionally.
Add broth, lemon juice and turmeric to the squash mixture. Bring to a boil; reduce heat. Add orzo. Simmer, uncovered, for 8 to 10 minutes or just until squash and orzo are tender, stirring occasionally. Season to taste with salt and pepper. Sprinkle each serving with 1 tablespoon basil.