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).

NOTES : Ladle soup into individual bowls; garnish with parsley, if desired.

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