Velvety Squash Soup

Two types of squash offer a fuller, more rounded flavor, but you could just use one type if you prefer.

1 (3 lb) butternut squash
1 (3lb) acorn squash
2 cups coarsely chopped onion
2 teaspoons canola oil
5 cups chicken stock
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

1.  Preheat oven to 425 degrees.
2.  Cut each squash in half lengthwise, discard seeds and membranes.  Place squash, cut sides down, on a jelly-roll pan coated with cooking spray.
3.  Combine onion and oil in a bowl tossing to coat.  Spread onion mixture on pan around the squash.  Bake at 425 degrees for 45 minutes or until squash and onion are tender.  Cool slightly.  Scoop out squash pulp from skins; discard skins.
4.  Place onion and squash pulp in a heavy soup pot.  Stir in broth.  Add cider, molasses, curry powder, salt and pepper; bring to a boil over medium-high heat.  Reduce heat; simmer 5 minutes.
5.  Place half of squash mixture in a blender.  Remover center piece of blender lid (to allow steam to escape); secure lid on blender .  Place a clean towel over opening in 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.