Recipe for Red Squash and Rice Soup

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 lb	Butternut Squash
1 med	Onion
3 tbl	Olive oil
3 slc	Pancetta OR -- bacon/in a
	Pinch
5 cup	Chicken or vegetable broth
1 cup	Arborio rice
	Freshly ground pepper
	Freshly ground parmesean

Instructions:

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!
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