SQUASH SOUP
Bring to a boil the following:
Cover and lightly boil until the rice breaks open. About 24 minutes. Add water as needed.
Add and cook for 15 minutes:
After cooking, add last:
*Note: If you find the squash doesn’t have a lot of flavor, blend and add to the soup the
following:
Bring to a boil the following:
- ½ cup long grain brown rice
- 1 ½ cups of water
- ½ tsp. salt
Cover and lightly boil until the rice breaks open. About 24 minutes. Add water as needed.
Add and cook for 15 minutes:
- 1 medium size butternut squash - previously cooked and mashed. (You can bake this the oven in a covered casserole dish or on top of the stove).
- 4 cups of water
- 3 T. minced onion
- 3 T. tahini
- 2 T. mock chicken seasoning
- 1 tsp. or more onion powder
- Salt to taste
After cooking, add last:
- 1 T. olive oil
- 1 medium grated zucchini
*Note: If you find the squash doesn’t have a lot of flavor, blend and add to the soup the
following:
- 2 tsp. parsley
- 2 tsp. onion powder
- 4 T. pumpkin seeds
- Enough water Taken from the soup to blend