Butternut Squash Soup

Ingredients: 
1 Butternut squash (3lb)
1 Acorn Squash (2lb)
2 cups coarsely chopped onion
2 tsp. oil
5 cups chicken broth
2/3 cup apple cider (not vinegar)
2 T. molasses
1 tsp. curry powder
3/4 tsp. salt
1/8 tsp. ground red pepper
1 1/2 cups half and half
1 tsp. thyme

Directions:
Preheat oven to 425º. Cut squash in half lengthwise. Remove seeds and put flesh side down in a baking pan. Mix onions and oil and spread in pan around squash. Bake for 45 min. or until squash is tender. Cool slightly and scoop out squash into a soup pot. Add onion mixture from pan into the soup pot. Add chicken broth, cider, molasses, curry powder, salt, and red pepper. Bring to a boil. Reduce heat and simmer 5 minutes. Place half of mixture in blender and blend until smooth. Repeat until all the mixture is blended. Return mixture to pan and stir in half and half. Cook over medium heat for 5 minutes or until thoroughly heated. Garnish with thyme.