Recipe

Spicy Squash Soup From Cooking Light Recipe

	Auntybea / All my dishes 5 months ago Delicious light squash soup from Cooking Light. Prep:10m Cook:20m Servings:6	Auntybea
	spicy delicious wholesome quick easy light

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Fans

bluewatera

greekgirrr

sday5

ronnymarcu

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

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.

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Comments

justjakesmom 5 months ago said:
Different but good sounding.

zeeskiet 5 months ago said:
This sounds so yummy, im sure the peanut butter gives it a great taste

bluewaterandsand 5 months ago said:
Interesting/unique, recipe using the peanut butter. I'm going to flag this one.Sounds so smooth and delicious.

sday5 5 months ago said:
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 calories.

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