Velvety Squash Soup

• 1 (3-pound) butternut squash
• 1 (2-pound) acorn squash
• Cooking spray
• 2 cups coarsely chopped onion
• 2 teaspoons canola oil
• 5 cups fat-free, less-sodium chicken broth
• 2/3 cup apple cider
• 2 tablespoons molasses
• 1 teaspoon curry powder
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2/3 cup half-and-half
• Chopped fresh thyme (optional)

1. Preheat oven to 425u0b0.
2. Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray.
3. Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425u0b0 for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
4. Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes.
5. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired.

butternut squash, acorn squash, cooking spray, onion, canola oil, chicken broth, apple cider, molasses, curry powder, salt, ground red pepper, fresh thyme

Taken from www.myrecipes.com/recipe/velvety-squash-soup (may not work)