PB and Rice Squash Soup

Scott and I have never been big fans of squash. Neither one of us grew up eating squash(we grew up in Seattle and North Carolina; I’m not sure if those locations have something to do with it). I’ve tried a couple of recipes in the past for soups or just plain old cooked squash with a little seasoning, something which many people in Utah enjoy, but every time, we’d force ourselves to finish our serving and then we wouldn’t know what to do with the leftovers because we sure didn’t want to go through eating that again!

That being said, I’ve gotten several squash in our bountiful baskets over the past month or two and didn’t want them to go to waste. A friend told me of a soup recipe she really liked that used squash. Apparently her whole family liked it which she thought was because it had peanut butter in the recipe which was the dominant flavor. Since we love peanut butter, I decided to give it a try. And I’m SO glad I did! I’ve made it a couple of times now(with a few changes) and my family loves it, well everyone minus Elisabeth(our pickiest eater). My 6, 4 and 2 year old children each had seconds! Wahoo! Who knew that brown rice, peanut butter and squash could taste so good when all mixed together. But it does, and it’s so filling! And think of all the protein, fiber, and vitamins you’re getting in this dish!

If your house gets too hot in the summer when you turn your oven on, like mine does, cook your squash in the morning, or in the microwave. I cook mine in a 350 degree oven for about 45 minutes…just cut the squash in half, scoop out the seeds and then lay it on it’s cut side in a 9×13 dish with about an inch of water in the bottom. You can also cook it several days in advance, scooping out the middle and storing it in your fridge in an airtight container.

Here is a picture of a couple of small acorn squashes I cooked. Once they had cooled a bit(so I wouldn’t burn my hand), I took a spoon and went along the outside edge, scooping out the squash. You can place it right in your blender if you’re making the soup that day, otherwise, into a tupperware to save for later that week.

Once you scoop out the squash, stick it in the blender with about 2 c of the broth and blend until smooth. Then pour it into a large sauce pan or rice pan and add the other 4 cups of broth and the remaining ingredients and let it cook until the brown rice is done, about 50 minutes. That’s it. Easy Peasy.


Peanut Butter and Rice Squash Soup

1 large squash or 2 smallish sized ones (I’ve used acorn and butternut)

6 c broth(vegetable or chicken)

1 1/2 c chopped onion or 3 Tbsp dried onion

1/4 tsp crushed red pepper flakes

1 tsp salt

3/4 c uncooked brown rice

1/4 c creamy natural peanut butter

Cut squash in half and scoop out seeds. Place cut sides down in 9×13 dish with about an inch of water and cook at 350 degrees until soft about 45 minutes to one hour. Or, optionally cook in microwave about 5 minutes, also cut side down and in a little water.

Scoop out cooked squash and puree in blender with some of the broth. Transfer to a large pan and add all remaining ingredients. Cook until rice is done, about 50 minutes.


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Filed under Dinner, Soups, vegan

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