Free Recipe Spicy Squash Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Spicy Squash Soup Recipe
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)
Spicy Squash Soup Preparation
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.
Cooking Temperature:
Recipe Serves: 7
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