Spicy Squash Soup - Kate's Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
6 c. low-salt broth3 c. chopped onion1 - 1.5 tsp. crushed red pepper6 c. cubed, peeled acorn squash (1 ¼ lb.)½ tsp. salt6 c. water1 c. uncooked long grain rice3/4 c. chunky peanut butter
Place 1 c. broth in saucepan and bring to a boil. Add onion and crushed red pepper and cook 5 min. or until tender. Add remaining broth (5 c.), squash, salt, and water. Bring to a boil. Cover, reduce heat, and simmer for 20 min. Add rice; cover and simmer for 20 min. or until squash and rice are tender.
Place peanut butter and ½ of soup in blender. Process until smooth. Repeat with remainder.
Serving Size: Makes 14 1-cup servings
Place peanut butter and ½ of soup in blender. Process until smooth. Repeat with remainder.
Serving Size: Makes 14 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 139.6
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 458.2 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.7 g
- Protein: 5.8 g
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