Ingredients:
3 cups low sodium chicken broth, divided
1 1/2 cups onions, chopped
1/2 teaspoon red peppers, 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:
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.
Servings: Serve
Time preparation: 35 min.
Time total: 80 min.