Red Squash and Rice Soup

Ingredients

• 1 lb butternut squash
• 2 T olive oil
• 4 slices bacon or fakin' bacon
• 1 medium onion , diced
• 5 C broth
• 1 C sushi rice
• ½ C grated parmesan cheese
• black pepper to taste

Instructions

1. Cut the squash in half. Scoop out seeds, and cut into large chunks. Peel, and cut into 1/2- inch dice.
2. Heat the oil in a medium sized soup pot. Add the bacon or Fakin’ Bacon, and sauté over low heat several minutes. Add the onion and cook until pale golden color. Add the diced squash and sauté for 1-2 minutes.
3. Add the broth or water and bring to a boil. Adjust the heat to a slow simmer, cover, and cook 40 minutes.
4. When squash is completely soft, add rice and cook until rice is tender but still slightly al-dente at the center, about 15 minutes. Serve with more Parmesan for topping.