Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Butternut Squash |
1 medium | Onion |
3 tablespoons | Olive oil |
3 slices | Pancetta OR -- bacon/in a |
\N \N | Pinch |
5 cups | Chicken or vegetable broth |
1 cup | Arborio rice |
\N \N | Freshly ground pepper |
\N \N | Freshly ground parmesean |
\N \N | Cheese |
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