Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Italian Squash And Rice Soup
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- #68999
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 teaspoons olive oil
1 large onion, chopped
1 rib celery, diced
1/2 cup medium-grain rice (such as Arborio) or long-grain rice
3 cloves garlic, minced
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups reduced-sodium chicken broth
2 cups cubed (3/4 inch), peeled butternut squash
1 1/2 cup diced cooked turkey
1 teaspoon grated lemon peel
1 cup freshly grated Parmesan cheese
directions
Heat oil in heavy large pot or Dutch oven over medium heat until hot. Add onion and celery, then cook for 3 to 4 minutes or until softened, stirring frequently.
Add rice, garlic, rosemary, salt and pepper. Cook and stir 30 seconds. Add broth and squash, then bring to a boil.
Reduce heat to low and skim off any froth. Cover and simmer 12 to 15 minutes or until rice and squash are barely tender.
Add turkey and lemon peel. Simmer an additional 3 to 4 minutes or until thoroughly heated.
Serve topped with Parmesan cheese.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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