Preparation Time:10 minutes
Cook Time:1 hour 20 minutes

Acorn Squash Soup

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; pure 2 minutes or until smooth.

Combine pur°ed 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.

Nutrition Facts
Serving Size 1
Amount Per Serving
Calories 243Calories from Fat 0
% Daily Value*
Total Fat 12g18%
Saturated Fat 7g33%
Cholesterol 34mg11%
Sodium 543mg23%
Potassium 750mg 
Total Carbohydrate 33g11%
Dietary Fiber 0.17g1%
Protein 5g 
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
Omega3 0.15g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.