Directions:
- 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 purée into a bowl. Repeat with remaining soup, and add to bowl, stirring well. Ladle soup into individual bowls; garnish with parsley, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.24 Kcal (805 kJ) | ||
| Calories from fat | 67.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 11% | |
|---|---|---|---|
| Cholesterol | 1.5mg | 1% | |
| Sodium | 531.04mg | 22% | |
| Potassium | 501.73mg | 11% | |
| Total Carbs | 26.88g | 9% | |
| Sugars | 2.96g | 12% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 6.38g | 13% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3mg | 17% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 48.25 Kcal (202 kJ) | ||
| Calories from fat | 16.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 11% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 1% | |
| Sodium | 133.27mg | 22% | |
| Potassium | 125.92mg | 11% | |
| Total Carbs | 6.75g | 9% | |
| Sugars | 0.74g | 12% | |
| Dietary Fiber | 0.99g | 16% | |
| Protein | 1.6g | 13% | |
| Vitamin C | 3.5mg | 23% | |
| Iron | 0.8mg | 17% | |
| Calcium | 15.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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