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Red Squash and Rice Soup



  • Prep Time: N/A
  • Cooking Time: N/A

Red Squash and Rice Soup

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Halve squash, scoop out seets. Peel squash with potao peeler. Cut squash
up into 1/2"dice. Chop onion. Dice pancetta. Heat oil in large pot. Cook
Pancetta. Then add onions and saute till golden. Add squash, saute
another couple of minutes. Add broth. Bring to a boil, cut back to simmer
and cook 40 mins. Add rice, cook another 15 mins. Add pepper to taste. Put
in bowls and sprinkle parmesian over top. I love this soup! * Recipe By
: Cecil AT

Ingredients:

1 lb Butternut Squash
1 md Onion
3 tb Olive oil
3 sl Pancetta OR -- bacon/in a
Pinch
5 c Chicken or vegetable broth
1 c Arborio rice
Freshly ground pepper
Freshly ground parmesean
Cheese

Serves:

1 Servings
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