Pumpkin-Acorn Squash Soup

Preheat the oven to 400 degrees. Cut the pumpkin and zucchini lengthwise in half, cutting off the stem and lower ends. Save the seeds for another use. Place the pumpkin and zucchini halves, cut sides up, in a shallow dish lined with aluminum foil.Heat 2 tablespoons butter in a microwave-safe bowl on high heat for 25 seconds or until it melts; add 1 tablespoon honey and 1/4 teaspoon salt. Brush the sliced sides of the pumpkin and zucchini with the butter mixture.Bake the squash and zucchini at 400 ° C for 45 minutes or until tender. Allow to cool completely (about 15 minutes). Remove the pulp, peeling it from the shell.Melt the remaining 2 tablespoons of butter in a roasting pan over medium-high heat. Add the onion and simmer for 5 minutes or until tender. Add thyme; simmer for 1 minute or until fragrant.Add the broth and pumpkin and zucchini pulp. Increase heat to medium-high; bring to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and let cool for 10 minutes.Chop the soup in batches in a food processor or blender until smooth. Return the soup to the roaster. Combine the next 4 ingredients in half and the remaining 1 tbsp honey and 1/4 tsp salt. Cook over low heat, stirring frequently, for 3 minutes or until completely warmed through. Serve immediately.TRY THIS TWISTBaked Pumpkin and Zucchini Express Cooking Soup with Acorns: Replace fresh pumpkin pie with 1 can of pumpkin (15 oz), and thawed pumpkin puree with 2 packs of frozen zucchini (12 oz). Reduce the amount of butter to 2 tbsp. Skip steps 1, 2 and go to steps 4-6, simmer for 6 minutes in step 5 and stir in 2 tbsp. honey and 1/2 tsp. salt, halved step by step Cooking time: 30 min.; Total cooking time: 55 min.Note: We tested with zucchini prepared in Publix. For best results, be sure to use unsweetened zucchini puree.