3 cups of vegetable broth

3 cups half and half

½ cup brown sugar, firmly packed

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

¼ cup creamy peanut butter

 

Preheat oven to 350 degrees F. Cut each squash lengthwise and remove seeds and membranes. Place squash halves on two lightly greased baking pans, cut side down. Bake for 1 hour uncovered. Allow to cool and scrape out pulp. Discard rind, seeds and membranes. Use food processor to puree pulp. Combine pureed squash, broth, half and half, brown sugar, cinnamon and nutmeg in large pot. Cook uncovered for 15 minutes. Take 2 cups of hot soup and whisk in peanut butter. Add to remaining hot soup and cook another 5 minutes. Serve warm