Spicy Squash Soup

• 3 cups low-salt chicken broth -- divided
• 1 1/2 cups chopped onion
• 1/2 teaspoon crushed red pepper (1/2 to 1 teaspoon)
• 3 cups acorn squash -- peeled, cubed (1-1/4 pounds)
• 1/2 teaspoon salt
• 3 cups water
• 1/2 cup uncooked long-grain rice
• 1/4 cup 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 purée into a bowl. Repeat with remaining soup, and add to bowl, stirring well.

Serving Size : 7 servings at 1 cup


Per Serving (excluding unknown items): 152 Calories; 6g Fat (29.7% calories from fat); 9g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 221mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.