1. Wash and halve squash; remove seeds. Place squash halves, cut sides down, in a 3-quart rectanglular baking dish. Bake in a 325 F. oven 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.

2. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium heat. Add onion to hot saucepan; cook until tender, stirring frequently. Add squash pulp, chicken broth and the water. Cook over medium-hight heat just until mixture reaches boiling, stirring frequently. Stir in brown sugar, salt, the 1/4 tsp. cinnamon and the pepper. Remove from heat; cool slightly.

3. 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 saucepan. Stir in half-and-half; heat through, stirring often. If desired, garnish individual seveings 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 often.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.