Prep 35 mins
Cook 45 mins
- 3 cups low sodium chicken broth, divided
- 1 1⁄2 cups onions, chopped
- 1⁄2 teaspoon red pepper, crushed (1/2 to 1)
- 3 cups acorn squash, cubed, peeled (1-1/4 pounds)
- 1⁄2 teaspoon salt
- 3 cups water
- 1⁄2 cup long-grain rice, uncooked
- 1⁄4 cup chunky peanut butter
- fresh parsley, Chopped (optional)
- 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.
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!
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.
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.