2- Medium Acorns or butternut squash (about 3 lbs.)
3 cups low-sodium vegetable broth
3 cups fat-free 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)
- 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, vegetable broth, half-and-half, sugar, cinnamon and nutmeg in a large Dutch oven; stir. Cook uncovered, over low heat stir 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.
Nutritional Facts per serving:
193 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 143mg sodium, 40g carbohydrate, 2g fiber, 6g protein