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Mexican   -   Squash And Rice Soup (Mexico)   adapted from The Bold Vegetarian by Bharti Kirchner

  • 1 Medium Butternut Squash -- Cubed
  • 2 Medium Carrot -- Chopped
  • 1 Large Onion -- Chopped
  • 5 Cloves Garlic -- Chopped
  • 1 Tablespoon Ginger
  • 3 Cups Chicken Broth
  • 1/2 Cup Rice -- Cooked
  • Nutmeg -- To Taste
  • Salt And Pepper -- To Taste
  • Cilantro -- Chopped
Directions Bring squash, carrots, onions, garlic, ginger and stock to a boil. Simmer for 20 minutes. Puree in batches if desired. Add rice, nutmeg, salt and pepper. Bring to a serving temperature. Serve topped with Cilantro.
Serves 4
Time to Make 0:00

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