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Name: Spicy Squash Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 7
Cuisine: American
Ingredients: 1/4 c Chunky peanut butter; 1/2 ts Crushed red pepper, (1/2 to; 3 c Water; 1/2 ts Salt; Chopped fresh parsley,; 1 1/2 c Onions chopped; 3 c Low-salt chicken broth,; 1/2 c Uncooked long-grain rice; 3 c Cubed peeled acorn squash,

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INGREDIENTS

1/4 c Chunky peanut butter
1/2 ts Crushed red pepper, (1/2 to
3 c Water
1/2 ts Salt
Chopped fresh parsley,
1 1/2 c Onions ; chopped
3 c Low-salt chicken broth,
1/2 c Uncooked long-grain rice
3 c Cubed peeled acorn squash,

Servings

INSTRUCTIONS

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.

NOTES

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Spicy Squash Soup

1/4 c Chunky peanut butter
1/2 ts Crushed red pepper, (1/2 to
3 c Water
1/2 ts Salt
 Chopped fresh parsley,
1 1/2 c Onions chopped
3 c Low-salt chicken broth,
1/2 c Uncooked long-grain rice
3 c Cubed peeled acorn squash,

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.

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Nutrition

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Serving Size: 1 Serving (212g)
Recipe Makes: 7 Servings

Calories: 128
Calories from Fat: 37 (29%)

Amt Per Serving		% DV

	Total Fat 4.1g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 242.8mg		8 %
Potassium 221.4mg		6 %
Total Carbohydrate 18.4g		5 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 16.8g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 128

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