Vegetables & Sides

Spicy Acorn Squash Soup

Name: Spicy Acorn Squash Soup
Total time: 80 min
Yield: 6 servings
Cuisine: Vegetables & Sides
Ingredients: 3 cups low-sodium chicken broth; 1 1/2 cups chopped onions; 1/2 tsp crushed red pepper flakes; 1/2 medium acorn squash, peeled and cubed; 1 tsp salt; 1/2 cup water; 1/3 cup long-grain rice; 1/2 cup chunky peanut butter; 1/4 cup chopped fresh parsley

A creamy pureed acorn squash soup with rice, a kick of red pepper, and a nutty richness from peanut butter.

80 minutes

Serves 6

Lunch

Contains common allergens

Dairy Peanut

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Instructions

5 steps

1
In a large saucepan, bring 1/4 cup of the chicken broth to a boil. Add the chopped onion and crushed red pepper and cook for about 5 minutes, until the onion is tender.

2
Add the remaining broth, the squash, salt, and water; bring to a boil. Cover, reduce the heat, and simmer for 20 minutes.
3
Stir in the rice, cover, and simmer for another 20 minutes, until the squash and rice are tender.
4
Transfer the peanut butter and half of the soup to a blender; cover and process until smooth, then pour into a bowl. Repeat with the remaining soup and combine, stirring well.
5
Reheat gently if needed, then ladle into bowls and garnish with chopped fresh parsley.

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