Categories: Soup- Stew- Chowder- Chili

Ingredients

• 2 medium acorn or butternut squash (about 3 lb.)
• 3 cups chicken broth
• 3 cups half-and-half
• 1/3 cup firmly packed brown sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. nutmeg
• 1/4 cup creamy peanut butter (optional)

Directions

1. Preheat oven to 350 degrees. Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in two lightly greased baking pans. Bake, uncovered, 1 hour. Let cool; scrape out pulp and process 2 minutes or until smooth.
2. Combine pureed squash, chicken broth, half-and-half, brown sugar, cinnamon and nutmeg in large Dutch oven; stir well. Cook, uncovered, over low heat 15 minutes or until mixture is thoroughly heated, stirring occasionally. If desired, whisk peanut butter with 1 cup hot soup in medium bowl until smooth; stir peanut butter mixture into soup and cook 5 minutes more.

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