Butternut Squash and Rice Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1/2 cup grated parmesan cheese
- 1 cup white wine
- 1 onion finely diced
- 2 tbsp evoo
- 4 slices pancetta
- 1 lb butternut squash
- 5 cups broth beef or vegetable
- 1 cup arrborio rice
- Carbohydrate 17.5492370134645 g
- Cholesterol 24.5400000046494 mg
- Fat 21.9830980940116 g
- Fiber 2.73546186311302 g
- Protein 7.94202092703201 g
- Saturated Fat 6.41846860033909 g
- Serving Size 1 1 Serving (498g)
- Sodium 1278.22092378078 mg
- Sugar 14.8137751503515 g
- Trans Fat 1.75517692784304 g
- Calories 301 calories
1. Peel and remove seeds from the butternut squash. Cut into small cubes. 2. Heat the olive oil in a soup pot and saute the pancetta to render some of the fat. Add the onion and saute until lightly golden. Add the squash and saute for a few minutes more. 3. Deglaze the pan with white wine, then add the broth. If using beef broth, consider diluting it by half to reduce the salty flavor and allow the wine to shine through. Bring to a boil and simmer over low heat until squash is tender, 30-40 minutes. Puree with an immersion blender if desired. 4. Add the rice and cook until tender but still having a little bite, about 15 minutes. 5. Remove from heat, stir in cheese and season to taste with freshly ground black pepper. Serve with extra cheese as desired. Enjoy!
