- 1 3-lb butternut squash
- 1 2-lb acorn squash
- 2 cups coarsely chopped onion
- 2 tsp canola oil
- 5 cups fat-free chicken or vegetable broth
- 2/3 cup apple cider
- 2 tbsp molasses
- 1 tsp curry powder
- 3/4 tsp salt
- 1/8 tsp cayenne pepper
- 2/3 cup half and half
- Chopped fresh thyme (optional)
Preheat oven to 425 degrees. Cut each squash in half lengthwise; scoop out seeds and membranes. Place squash, cut sides down on a large greased baking pan. Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
Place onion and squash pulp in a Dutch oven. Stir in broth, apple cider, molasses, curry powder, salt, and cayenne pepper. Bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat.
Place half the soup mixture in a blender; secure blender lid. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Return pureed soup mixture to pan; stir in half and half. Cook over medium heat for 5 minutes or until heated through.
Garnish with fresh thyme if desired.
10 servings (1 cup each)