curried acorn squash soup


2 medium acorn or butternut squash (about 3 lbs.)
3 cups low-sodium chicken broth
3 cups fat-free half-and-half
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup creamy peanut butter
2 tablespoons red curry paste


  1. preheat oven to 350°f.
  2. lightly coat two baking pans with nonstick cooking spray.
  3. cut each squash in half lengthwise; remove and discard seeds and membranes.
  4. place squash halves, cut side down, in baking pans.
  5. bake, uncovered, 1 hour.
  6. let cool.
  7. scoop out pulp; discard rind.
  8. place pulp in a food processor; purée 2 minutes or until smooth.
  9. combine puréed squash, chicken broth, half-and-half, sugar, cinnamon and nutmeg in a large dutch oven or heavy soup pot; stir.
  10. cook on stove top, uncovered, over low heat for 15 minutes or until heated through, stirring occasionally.
  11. in a medium bowl, whisk peanut butter and curry paste with 1 cup of hot soup until smooth; stir mixture into soup and cook 5 minutes more.
  12. serve warm.

suggestion: if preparing for a gluten-free diet, carefully read product labels when selecting ingredients.

Nutrition (Per Serving)

serving size 14 oz.
servings 6
calories 255
fat 4g
saturated fat 0.5g
cholesterol 0mg
sodium 205mg
carbohydrate 44g
fiber 3g
sugars 21g
protein 9g