Ingredients:1 (3-pound) butternut squash
1 (2-pound) acorn squash
Cooking spray
2 cups sliced chopped onion
1 tbsp olive oil
1/2 teaspoon rosemary
4 cups fat-free, less-sodium chicken broth
1 cup vegetable broth
2/3 cup apple cider
1 tablespoon molasses
3/4 teaspoon salt
1/2 teaspoon pepper
2/3 cup half-and-half
Directions:
Preheat oven to 425.Cut each squash in half length-wise; discard seeds and membranes. Place squash, cut sides down, on a baking sheet coated with cooking spray. Bake for 45 minutes, or until squash is tender. Cool slightly and scoop squash pulp from skins. For the onions, heat oil in a pan over medium-high heat and add onions, cooking for 5 minutes. Add rosemary, 1/2 tsp of salt and 1/4 tsp of pepper and cook until golden brown, about 20 minutes. Place the onions and the squash in a Dutch oven. Stir in broth, cider, and molasses and the remaining salt and pepper. Bring to a boil. Reduce heat and simmer for at least 5 minutes.Using an immersion blender, puree the soup until smooth. Add the half-n-half and stir. Cook over medium heat thoroughly heated.
