Velvety Squash Soup

Ingredients

• ²/₃ cup half-and-half
• ¾ teaspoon salt
• 1 teaspoon curry powder
• 2 tablespoons molasses
• Cooking spray
• 1 (2-pound) acorn squash
• 1 (3-pound) butternut squash
• + 6 more ingredients
• • ²/₃ cup apple cider
  • Chopped fresh thyme (optional)
  • 5 cups fat-free, less-sodium chicken broth
  • 2 teaspoons canola oil
  • 2 cups coarsely chopped onion
  • ¹/₈ teaspoon ground red pepper

Preheat oven to 425°. Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray. Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425° for 45 minutes or until squash and ...

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