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READY IN:
1hr 20mins
SERVES:
7
YIELD:
7 servings (serving si
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1/4 cup chicken broth in a large saucepan; bring to a boil.
  2. Add onion and crushed red pepper; cook 5 minutes or until tender.
  3. Add remaining 2-3/4 cups broth, squash, salt, and water; bring to a boil.
  4. Cover, reduce heat, and simmer for 20 minutes.
  5. Add rice; cover and simmer 20 minutes or until squash and rice are tender.
  6. Place peanut butter and half of soup in a blender; cover and process until smooth.
  7. Pour puree into a bowl.
  8. Repeat with remaining soup, and add to bowl, stirring well.

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