Red squash and rice soup

Yield: 1 Servings

Measure 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

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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