Spicy Squash Soup

Name: Spicy Squash Soup
Ingredients: 3 cups low-salt chicken broth, divided; 1 1/2 cups chopped onion; 1/2 to 1 teaspoon crushed red pepper; 3 cups cubed peeled acorn squash (about 1 1/4 pounds); 1/2 teaspoon salt; 3 cups water; 1/2 cup uncooked long-grain rice; 1/4 cup chunky peanut butter; Chopped fresh parsley (optional)

9 ingredients

2 steps

Ingredients

3 cups low-salt chicken broth, divided
1 1/2 cups chopped onion
1/2 to 1 teaspoon crushed red pepper
3 cups cubed peeled acorn squash (about 1 1/4 pounds)
1/2 teaspoon salt
3 cups water
1/2 cup uncooked long-grain rice
1/4 cup chunky peanut butter
Chopped fresh parsley (optional)

Directions

1

Place 1/4 cup chicken broth in a large saucepan; bring to a boil. Add onion and crushed red pepper; cook 5 minutes or until tender. Add remaining 2 3/4 cups broth, squash, salt, and water; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Add rice; cover and simmer 20 minutes or until squash and rice are tender.
2

Place peanut butter and half of soup in a blender; cover and process until smooth. Pour puree into a bowl. Repeat with remaining soup, and add to bowl, stirring well. Ladle soup into individual bowls; garnish with parsley, if desired.