Spicy Squash Soup

Ingredients

• 3 cups chicken broth, divided
• 1 1/2 cups onion, chopped
• 1/2 teaspoon red pepper, crushed
• 3 cups acorn squash, cubed and peeled
• 1/2 teaspoon salt
• 3 cups water
• 1/2 cup long grain rice
• 1/4 cup chunky peanut butter

Directions

Place 1/4 cup chicken broth in a large saucepan and 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 and reduce heat.

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.

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