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SQUASH SOUP 
 
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
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