Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.23 Kcal (859 kJ) | ||
| Calories from fat | 90.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 15% | |
|---|---|---|---|
| Sodium | 413.92mg | 17% | |
| Potassium | 855.01mg | 18% | |
| Total Carbs | 24.3g | 8% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 9.81g | 20% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.3mg | 24% | |
| Calcium | 93mg | 9% | |
| Amount Per 100 g | |||
| Calories | 35.58 Kcal (149 kJ) | ||
| Calories from fat | 15.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 15% | |
|---|---|---|---|
| Sodium | 71.77mg | 17% | |
| Potassium | 148.25mg | 18% | |
| Total Carbs | 4.21g | 8% | |
| Sugars | 0.73g | 17% | |
| Dietary Fiber | 0.87g | 20% | |
| Protein | 1.7g | 20% | |
| Vitamin C | 3.5mg | 34% | |
| Iron | 0.7mg | 24% | |
| Calcium | 16.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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