Slightly Piquant Squash Soup

1¾ cups low-sodium chicken broth 
¾ cup chopped onion
¹⁄8 teaspoon crushed red pepper
1¾ cups cubed acorn squash
¹⁄8 teaspoon salt (omit if on a low-sodium diet)
¹⁄8 cup long-grain rice
2 tablespoons chunky peanut butter
Chopped fresh parsley for garnish

In a large saucepan, bring ¼ cup of the broth to a boil. Add onion and pepper, and cook over high heat until tender, about 5 minutes. Add remaining 1½ cups broth, squash, salt, and 1¾ cups of water. Bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Add rice; cover, and simmer for another 20 minutes, or until squash and rice are tender.
Place peanut butter and half of the soup mixture in a blender or food processor, and process until smooth. Pour the puree into a bowl. Puree the remaining soup, and add to the bowl, stirring well. Return mixture to stove top, and heat for 2 minutes. Divide the soup among four individual bowls. Garnish with parsley.
Makes 4 servings.