| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Soups and, Stews | 7 | Servings | |
INGREDIENTS
| 3 | c | Low-salt chicken broth, divided |
| 1 1/2 | c | Chopped onion |
| 1/2 | ts | Crushed red pepper, (1/2 to 1) |
| 3 | c | Cubed peeled acorn squash, (1-1/4 pounds) |
| 1/2 | ts | Salt |
| 3 | c | Water |
| 1/2 | c | Uncooked long-grain rice |
| 1/4 | c | Chunky peanut butter |
| Chopped fresh parsley, (optional) |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.
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