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  • Juanita Weaver-Reiss

Try it Tuesday - Butternut Squash Arborio rice soup + risotto

The flavor of butternut squash in spirals and also roasted tasted good.

Yes, the next step is soup. Even though, I thought I wasn't a big fan of soup made out of butternut squash.

Glad I was wrong on that count.

Butternut Squash Arborio rice soup


  • 1/2 of a large butternut squash - about 2 cups to 2 1/2 cups

  • 1 1/2 cup arborio rice - could use other varieties as well

  • 6 oz frozen spinach

  • 1 small onion diced

  • 1 cup mushrooms

  • 3 teaspoons garlic

  • 1 tablespoon oil

  • 1 teaspoon thyme

  • 1 teaspoon oregano

  • 5 cups broth - Use 4 cups to cook rice, 1 cup to add to butternut squash when blenderizing

  • 2 teaspoon lemon pepper


  1. Preheat the oven to 400 degrees.

  2. Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions and cook them for about 5 minutes or until they are tender.

  3. Add the rice and stir to coat it. Stir in the spinach, broth, mushrooms and spices. Bring it to a boil and simmer it for 15 minutes.

  4. Take butternut squash and slit with a knife all around it. Put in microwave for 10 to 15 minutes. Let it cool, then cut it in half.

  5. Place parchment paper on a baking sheet and place the two halves of butternut squash into over for 20 minutes or until cooked.

  6. Wait until squash has cooled, and scooping the inner squash away from skin and place into a blender.

  7. Add 1 cup of water or broth

  8. When smooth, add squash and 1/2 of rice together. This makes approx 8 cups.

  9. The other portion of rice, add 1/2 cup parmeasan

  10. Oil a 8x8 casserole pan. Place rice mixture in oven and bake for 15 to 20 minutes.

I would love to have you join me for a free webinar. The title of the webinar Is your food making you sick? The date for the webinar is April 1, 2020 at 6:30 pm.


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