Acorn Squash Soup

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cut each squash in half lengthwise, remove and discard seeds and membranes.

3. 3

   Place swuash halves, cut side down, in two lightly greased baking pans.

4. 4

   Bake, uncovered, 1 hour.

5. 5

   Let cool, scrape out pulp, discarding rind.

6. 6

   Position knife blade in processor bowl, add pulp and process 2 minutes or until smooth.

7. 7

   Combine pureed squash, chicken broth, half and half, brown sugar, cinnamon and nutmeg in large Dutch oven, stir well.

8. 8

   Cook uncovered over low heat 15 minutes or until mixture is thoroughly heated, stirring occasionally.

9. 9

   If desited, whisk peanut butter with 1 cup hot soup in medium bowl until smooth, stir peanut butter mixture into soup and cook 5 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.