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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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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 purée into a bowl. Repeat with remaining soup, and add to bowl, stirring well. Ladle soup into individual bowls; garnish with parsley, if desired.
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