Spicy Squash Soup

• 3 cups low-salt chicken broth, divided
• 1 1/2 cups chopped onion
• 1/2 to 1 teaspoon crushed red pepper
• 3 cups cubed peeled acorn squash (about 1 1/4 pounds)
• 1/2 teaspoon salt
• 3 cups water
• 1/2 cup uncooked long-grain rice
• 1/4 cup chunky peanut butter
• Chopped fresh parsley (optional)

1. 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.
2. 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. Ladle soup into individual bowls; garnish with parsley, if desired.

lowsalt, onion, red pepper, acorn, salt, water, longgrain rice, chunky peanut butter, fresh parsley

Taken from www.myrecipes.com/recipe/spicy-squash-soup (may not work)