Nutrition per serving may change if servings are adjusted.
2 acorn squash (about 2½ pounds total)
1 tablespoon olive oil
½ cup chopped onion
1 (14 ounce) can reduced-sodium chicken broth
¼ cup water
2 tablespoons packed brown sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅛ to ¼ teaspoon ground white pepper or ground black pepper
¼ cup half-and-half or light cream
Pumpkin seeds (optional)
Ground cinnamon (optional)
Preheat oven to 325°F. Wash squash; halve and remove seeds. Place squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 50 to 60 minutes or until tender. Let squash cool about 10 minutes or until cool enough to handle. Using a spoon, remove squash pulp from shells. Discard shells.
In a large saucepan, heat hot oil over medium heat. Add onion; cook until tender, stirring frequently. Add squash pulp, broth, and the water. Cook over medium-high heat until mixture just reaches boiling, stirring frequently. Stir in brown sugar, salt, the ¼ teaspoon cinnamon, and the pepper. Remove from heat; cool slightly. Place half of the squash mixture in a blender or food processor. Cover and blend or process until smooth. Pour pureed squash into a medium bowl. Repeat with remaining squash mixture. Return all squash mixture to saucepan. Stir in half-and-half; heat through. If desired, garnish individual servings with pumpkin seeds and sprinkle with additional cinnamon.
To make ahead: Prepare as directed, except do not heat through after adding half-and-half. Let stand at room temperature for 30 minutes. Transfer soup to a storage container. Cover and chill for up to 48 hours. To serve, spoon soup into a medium saucepan. Cook over medium heat just until heated through, stirring occasionally.