| 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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