Spicy Squash Soup - Kate's Recipe

6 c. low-salt broth
3 c. chopped onion
1 - 1.5 tsp. crushed red pepper
6 c. cubed, peeled acorn squash (1 ¼ lb.)
½ tsp. salt
6 c. water
1 c. uncooked long grain rice
3/4 c. chunky peanut butter

This is a doubled recipe... freezes well!

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