Acorn Squash Soup

Submitted by 4-H Mom

"I found this recipe at Walmart on a recipe card in the vegetable area."

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Serves: 8

ingredients

• 2 medium acorn squash
• 3 cups chicken broth
• 3 cups half-and-half cream
• 1⁄3 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 cup creamy peanut butter

directions

1. Preheat oven to 350 degrees.
2. Cut each squash in half lengthwise, remove and discard seeds and membranes. Place swuash halves, cut side down, in two lightly greased baking pans. Bake, uncovered, 1 hour.
3. Let cool, scrape out pulp, discarding rind. Position knife blade in processor bowl, add pulp and process 2 minutes or until smooth.
4. Combine pureed squash, chicken broth, half and half, brown sugar, cinnamon and nutmeg in large Dutch oven, stir well. Cook uncovered over low heat 15 minutes or until mixture is thoroughly heated, stirring occasionally. If desited, whisk peanut butter with 1 cup hot soup in medium bowl until smooth, stir peanut butter mixture into soup and cook 5 minutes more.

Reviews

[dayzeee]

This was my first squash soup to make. The peanut butter added a nice complement, not overpowering but subtle in taste. This is a thin soup, slightly sweet with a hint of peanut butter. Not what I expected as most pictures of squash soup appear to have some thickness. It would be interesting to read how some of you would tweak this soup.