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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
3 cups low sodium chicken broth, divided |
1 1/2 cups onions, chopped |
1/2 teaspoon red pepper, crushed (1/2 to 1) |
3 cups acorn squash, cubed, peeled (1-1/4 pounds) |
1/2 teaspoon salt |
3 cups water |
1/2 cup long-grain rice, uncooked |
1/4 cup chunky peanut butter |
fresh parsley, chopped (optional) |
Directions:
1. Place 1/4 cup chicken broth in a large saucepan; bring to a boil.
2. Add onion and crushed red pepper; cook 5 minutes or until tender.
3. Add remaining 2-3/4 cups broth, squash, salt, and water; bring to a boil.
4. Cover, reduce heat, and simmer for 20 minutes.
5. Add rice; cover and simmer 20 minutes or until squash and rice are tender.
6. Place peanut butter and half of soup in a blender; cover and process until smooth.
7. Pour puree into a bowl.
8. Repeat with remaining soup, and add to bowl, stirring well.
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