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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)

Description

Two Types Of Squash Offer Fuller, More Rounded Flavor--the Earthiness Of Acorn Squash Offsets The Sweetness Of Butternut--but You Can Use All Of One Type, If You Prefer. Raw Winter Squash Is Tough To Peel And Dice, So We Call For Roasting The Squash Halve

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