Ingredients
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2 medium acorn or butternut squash ( about 3 lb. )
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3 cups low sodium chicken broth
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3 cups fat-free half-and-half
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1/3 cup firmly packed brown sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon nutmeg
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1/4 cup creamy peanut butter
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2 tablespoons red curry paste
Steps
1
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.
2
Combine puréed squash, chicken broth, half-and-half, sugar, cinnamon and nutmeg in a large Dutch oven or heavy soup pot; stir. Cook on stove-top, uncovered, over low heat for 15 minutes or until heated through, stirring occasionally.
3
In a medium bowl whisk peanut butter and curry paste with 1 cup of the hot soup until smooth; stir mixture into soup and cook 5 minutes more. Serve warm.
