Try this Red Squash and Rice Soup recipe, or contribute your own.
Suggest a better descriptionHalve 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 | ||
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Calories: 1309 | ||
Calories from Fat: 210 (16%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1309
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