Spicy Acorn Squash Soup
A creamy pureed acorn squash soup with rice, a kick of red pepper, and a nutty richness from peanut butter.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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