Acorn Squash Thyme Soup

Heat oven to 400°F. Line 15x10x1-inch pan with foil. Cut pumpkin and squash in half lengthwise, cutting through stem and bottom end. Discard seeds or reserve for another use. Place pumpkin and squash halves, cut sides up, in pan.

In small microwavable bowl, microwave 2 tablespoons of the butter on High 25 seconds or until melted; stir in 1 tablespoon of the honey and 1/4 teaspoon of the salt. Brush cut sides of pumpkin and squash with butter mixture.

Bake 45 minutes or until tender. Cool completely, 15 minutes. Scoop out pulp into bowl; discard shells.

In 4-quart Dutch oven, melt remaining 2 tablespoons butter over medium heat. Cook onion in butter 5 minutes, stirring occasionally, until tender. Add chopped thyme; cook 1 minute. Stir in broth and pumpkin and squash pulp. Increase heat to medium-high. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes. Remove from heat; cool 10 minutes.

In food processor or blender, process soup in batches until smooth. Return soup to Dutch oven. Stir in half-and-half, vinegar, ginger, nutmeg, pepper, and remaining 1 tablespoon honey and 1/4 teaspoon salt. Cook over low heat 3 minutes, stirring frequently, until thoroughly heated. Serve immediately.