Spicy Acorn Squash Soup

• Ready In: 1 hr 20 mins
• Serves: 7
• Yields: 7 servings (serving si

Ingredients

• 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)

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.