Acorn Squash Soup

Preheat oven to 350 degrees.

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.

Let cool, scrape out pulp, discarding rind. Position knife blade in processor bowl, add pulp and process 2 minutes or until smooth.

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.