- Prep: 20 min
- Cook Time: 55 min
- Total: 1 hr 15 min
- Serving: 10 Servings
The two varieties of squash offer a more balanced flavor allowing the sweetness of the butternut squash to be offset by the earthy flavor of the acorn variety.
- 1 (3-pound) butternut squash
- 1 (2-pound) acorn squash
- 2 cups coarsely chopped onion
- 2 tsp canola oil
- 5 cups fat-free, less-sodium chicken broth
- 2/3 cup apple cider
- 2 tbsp molasses
- 1/2 tsp nutmeg
- 1 tsp curry powder
- 3/4 tsp salt
- 1/8 tsp ground red pepper
- 2/3 cup half-and-half
- Fresh chopped thyme
- Preheat oven to 425°F.
- Cut each squash in half lengthwise and discard seeds and membranes. If the squash is too firm, wait until cooked to clean out seeds and membranes. Place squash, cut sides down, on a cooking sheet coated with cooking spray.
- Combine onion and oil in small bowl mixing to coat evenly. Spread onion mixture onto pan around squash. Bake for 45 minutes or until squash and onion are tender. Cool slightly.
- Scoop out the inside of the squash, separate pulp from skins, discard skins.
- Put onion and squash pulp in a Dutch oven. Add in chicken broth and the next 6 ingredients (including red pepper) and bring to a boil. Then, reduce heat and allow to simmer 5 minutes.
- Put half of squash mixture in a blender. Remove center piece of blender lid to allow steam to escape and place a clean towel over opening in blender lid to avoid a mess. Blend until smooth. Pour into a large bowl. Repeat same process with remaining squash mixture.
- When finished, return pureed mixture to pan and stir in half-and-half. Cook over medium heat for 5 minutes or until thoroughly heated. Garnish with thyme before serving.