Red Squash And Rice Soup
| 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)
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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