Spicy Squash Soup

Cooking Light
7 servings (serving size: 1 cup)


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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)


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.

Created date

October 2002

Nutritional Information

Calories 150
Caloriesfromfat 32 %
Fat 5.4 g
Satfat 1 g
Monofat 2.6 g
Polyfat 1.6 g
Protein 5.4 g
Carbohydrate 21.3 g
Fiber 1.6 g
Cholesterol 1 mg
Iron 1.6 mg
Sodium 248 mg
Calcium 32 mg