Red squash and rice soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Butternut Squash |
| 1 | medium | Onion |
| 3 | tablespoons | Olive oil |
| 3 | slices | Pancetta OR -- bacon/in a |
| Pinch | ||
| 5 | cups | Chicken or vegetable broth |
| 1 | cup | Arborio rice |
| Freshly ground pepper | ||
| Freshly ground parmesean | ||
| Cheese | ||
Directions
Halve squash, scoop out seets. Peel squash with potao peeler. Cut squash up into ½"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
From: Date: 05/27 File
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