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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|Serving Size: 1 Serving (1951g)|
|Recipe Makes: 1|
|Calories from Fat: 210 (16%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 26.8mg||8 %|
|Sodium 5242.4mg||181 %|
|Potassium 2389.7mg||63 %|
|Total Carbohydrate 242g||71 %|
|Dietary Fiber 17.1g||69 %|
|Sugars, other 224.8g|
|Protein 35.5g||51 %|
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Calories per serving: 1309
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