Total Time
1hr 20mins
Prep 35 mins
Cook 45 mins

Ingredients Nutrition


  1. Place 1/4 cup chicken broth in a large saucepan; bring to a boil.
  2. Add onion and crushed red pepper; cook 5 minutes or until tender.
  3. Add remaining 2-3/4 cups broth, squash, salt, and water; bring to a boil.
  4. Cover, reduce heat, and simmer for 20 minutes.
  5. Add rice; cover and simmer 20 minutes or until squash and rice are tender.
  6. Place peanut butter and half of soup in a blender; cover and process until smooth.
  7. Pour puree into a bowl.
  8. Repeat with remaining soup, and add to bowl, stirring well.


Most Helpful

Thanks to jessi-ryan for suggesting keeping the rice separate until after blending; that's what I did. I substituted vegetable bouillon for the chicken broth, but since the soup turned out a bit bland, I'll try the broth next time. I'll also try adding a little more crushed red pepper and a little less peanut butter. Interesting flavor, though, and filling!

CompulsiveReader November 01, 2008

This recipe was simple to make, but I felt the peanut butter overpowered the flavor of the squash. The consistency was a bit thick for my liking as well. We won't be making this recipe at my house in the future.

MFuhri November 01, 2004

This soup is very creamy and yummy! The peanut butter adds a nice, complimentary flavor. MODIFICATIONS: I added twice as much red pepper and a little cumin. I also suggest modifying the recipe to add the rice after you puree the squash, if you like whole rice in your soup. Regardless, the flavor is outstanding.

jessi-ryan November 06, 2001

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