Velvety Squash Soup from Cooking Light, November 2008

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)
Preheat oven to 425F.
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 onion are tender. Cool slightly. Scoop out squash pulp
from skins; discard skins. Place onion and squash pulp in a Dutch oven. Stir in broth
and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5
minutes. Place half of squash mixture in a blender. Remove center piece of blender lid
(to allow steam to escape); secure blender lid on blender. Place a clean towel over
opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl.
Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in
half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish
with thyme, if desired. Yields 10 servings (serving size: 1 cup)