Velvety Squash Soup

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This is from cooking light-the november 2007 issue. i have not tried it yet, but the apple cider, molasses, and curry powder sound interesting to me, plus the baking technique for getting the pulp.

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Steps

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Preheat oven to 425 degrees.

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Cut each squash in half lengthwise.

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Discard seed and membranes.

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Place squash , cut sides down , on a jelly roll pan coated with cooking spray.

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Combine onion and oil , tossing to coat.

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Spread onion mixture onto pan around squash.

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Bake at 425 degrees for 45 minutes or until squash and onion are tender.

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Cool slightly.

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Scoop out squash pulp from skins.

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Discard skins.

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Place onion and squash in a dutch oven.

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Stir in broth and the next 5 ingredients.

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Bring to a boil.

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Reduce heat.

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Simmer 5 minutes.

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Place half of squash mixture in a blender.

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Remove center piece of blender lid.

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Secure blender lid on blender.

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Place a clean towel over opening in blender lid.

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Pour into a large bowl.

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Repeat procedure with remaining squash mixture.

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Return pureed mixture to pan.

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Stir in half and half.

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Cook over medium heat 5 minutes or until thoroughly heated.

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Garnish with thyme , if desired.

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Ingredients

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butternut squash, acorn squash, cooking spray, onions, canola oil, reduced-sodium fat-free chicken broth, apple cider, molasses, curry powder, salt, ground red pepper, half-and-half, fresh thyme