Velvety Squash Soup

Ingredients

• 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)

Preparation

1. Preheat oven to 425°.
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 425° 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.