Spicy Squash Soup

         Yield: 7 Servings
Categories: Soups, Stews

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) 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