Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 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.

Target recipe: place 1/4 cup chicken broth in a large saucepan; bring to a boil. add onion and crushed red pepper; cook 5 minutes or until tender. add remaining 2-3/4 cups broth, squash, salt, and water; bring to a boil. cover, reduce heat, and simmer for 20 minutes. add rice; cover and simmer 20 minutes or until squash and rice are tender. place peanut butter and half of soup in a blender; cover and process until smooth. pour puree into a bowl. repeat with remaining soup, and add to bowl, stirring well.