Spicy Acorn Squash Soup

READY IN: 1hr 20mins
Top Review by CompulsiveReader

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!

Ingredients Nutrition

Directions

  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.

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