Directions

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; stir. Cook uncovered over low heat, stirring occasionally 15 minutes or until heated through. Whisk peanut butter (if desired) with 1 cup of the hot soup in a medium bowl until smooth; stir mixture into soup and cook 5 minutes more. Serve warm.