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| Spicy Squash Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 7
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Ingredients
3 cup low-salt chicken broth, divided
1 1/2 cup chopped onion
1/2 teaspoon crushed red pepper, (1/2 to 1)
3 cup cubed peeled acorn squash, (1-1/4 p; ounds)
1/2 teaspoon salt
3 cup water
1/2 cup uncooked long-grain rice
1/4 cup chunky peanut butter
1 chopped fresh parsley, (optional)
Cooking 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 puree into a bowl. Repeat with remaining soup, and add to bowl, stirring well. Yield: 7 servings (serving size: 1 cup).
Per serving: 128 Calories; 5g Fat (28% calories from fat); 8g Protein; 19g Carbohydrate; 0mg Cholesterol; 426mg Sodium
NOTES : Ladle soup into individual bowls; garnish with parsley, if desired.
Recipe by: Cooking Light, Nov/Dec 1994, page 123
stews,soupsand
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