1 hour, 20 minutes
1 hour, 30 minutes
- Preheat oven to 350°F. Lightly coat two baking pans with nonstick cooking spray. Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in baking pans. Bake, uncovered, 1 hour. Let cool. Scoop out pulp; discard rind. Place pulp in a food processor; purée 2 minutes or until smooth.
- Combine puréed squash, chicken broth, half-and-half, sugar, cinnamon and nutmeg in a large Dutch oven; stir. Cook uncovered over low heat, stirring occasionally 15 minutes or until heated through. Whisk peanut butter (if desired) with 1 cup of the hot soup in a medium bowl until smooth; stir mixture into soup and cook 5 minutes more. Serve warm.
View all nutritional information
Calories 193, Calories Fat 1, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 142mg, Carbohydrate 39g, Protein 6g
|Vitamin A (extra)||19|
|Vitamin C (extra)||26|