Spicy Squash Soup from Cooking Light
From auntybea 15 years ago
- 20 minutes to make
- Serves 6
Delicious light squash soup from Cooking Light.
Ingredients
- 3 cups low-salt chicken broth, divided shopping list
- 1 1/2 cups chopped onion shopping list
- 1/2 to 1 teaspoon crushed red pepper shopping list
- 3 cups cubed peeled acorn squash (about 1 1/4 pounds) shopping list
- 1/2 teaspoon salt shopping list
- 3 cups water shopping list
- 1/2 cup uncooked long-grain rice shopping list
- 1/4 cup chunky peanut butter shopping list
- Chopped fresh parsley (optional) shopping list
How to make it
- 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 purée into a bowl. Repeat with remaining soup, and add to bowl, stirring well. Ladle soup into individual bowls; garnish with parsley, if desired.
The Rating
Reviewed by 4 people-
Interesting/unique, recipe using the peanut butter. I'm going to flag this one.Sounds so smooth and delicious.
bluewaterandsand
in GAFFNEY loved it
-
I fix squash soup but have not put in the peanut butter or the rice. I bet the rice gives it a little body. The squash soup I make we usually drink in a mug. I read serving soup as the first course helps you to fill up with out consuming so many calo...more
sday5
in Smalltown loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "