Spicy squash soup
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Low-salt chicken broth, divided |
| 1½ | cup | Chopped onion |
| ½ | teaspoon | Crushed red pepper, (1/2 to 1) |
| 3 | cups | Cubed peeled acorn squash, (1-1/4 pounds) |
| ½ | teaspoon | Salt |
| 3 | cups | Water |
| ½ | cup | Uncooked long-grain rice |
| ¼ | cup | Chunky peanut butter |
| Chopped fresh parsley, (optional) | ||
Directions
Place ¼ 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 2-¾ 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. Yield: 7 servings (serving size: 1 cup).
Per serving: 128 Calories; 5g Fat (28% calories from fat); 8g Protein; 19g Carbohydrate; 0mg Cholesterol; 426mg Sodium NOTES : Ladle soup into individual bowls; garnish with parsley, if desired.
Recipe by: Cooking Light, Nov/Dec 1994, page 123 Posted to MC-Recipe Digest V1 #416 by igor@... on Jan 28, 1997.
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