Instructions: 1. Heat oil in heavy large pot or Dutch oven over medium heat until hot. Add onion and celery; cook 3 to 4 minutes or until softened, stirring frequently.

2. Add rice, garlic, rosemary, salt and pepper. Cook and stir 30 second. Add broth and squash; bring to a boil. Reduce heat to low; skim off any froth. Cover; simmer 12 to 15 minutes or until rice and squash are barely tender.

3. Add turkey and lemon peel; simmer an addition 3 to 4 minutes or until thoroughly heated. Serve topped with Parmesan.

Description: "Winter squash and Italian Rice with turkey and lemon peel"

Yield: 8 cups

NOTES : Tested October 2001: We omitted the turkey. Very thick soup. The flavor depends completely upon the freshness of the squash and the heartiness of the broth. Next time Surprise: I like creamed soup and Bob tolerates them. But this soup he loved more than I did. I liked it better the second day. NEXT TIME: add leftover turkey and a roasted slab of banana squash.

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