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Spicy Squash Soup

Yield 7 servings (serving size: 1 cup)

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.