Recipe by Cooking Light November 1994


Recipe Summary test

7 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

150 calories; calories from fat 32%; fat 5.4g; saturated fat 1g; mono fat 2.6g; poly fat 1.6g; protein 5.4g; carbohydrates 21.3g; fiber 1.6g; cholesterol 1mg; iron 1.6mg; sodium 248mg; calcium 32mg.