Red Squash And Rice Soup

Shredded flesh against unforgiving wood, iron stakes pounded through bone and wracked nerves, joints wrenched out of socket by the sheer dead weight of the body, public humiliation before the eyes of family, friends, and the world – that was death on the cross, “the infamous stake” as the Romans called it, “the barren wood,” the maxima mala crux. Or as the Greeks spat it out, the stauros. No wonder no one talked about it. No wonder parents hid their children’s eyes from it. The stauros was a loathsome thing, and the one who died on it was loathsome too, a vile criminal whose only use was to hang there as a putrid, decaying warning to anyone else who might follow his example. That is how Jesus died.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats, Dairy		Vegetables	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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  From:                          
Date: 05/27  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2015 Calories From Fat: 801 Total Fat: 89.8g Cholesterol: 149.7mg Sodium: 2658mg Potassium: 1980.9mg Carbohydrates: 218.9g Fiber: 11.1g Sugar: 16.2g Protein: 84.7g