Recipe for pumpkin-acorn squash soup taken from Southern Living magazine. Altered from original recipe using real pumpkin/squash to canned pumpkin/frozen squash in an attempt to make it less time-consuming.

1. Substitute 1 15-oz can pumpkin for fresh pie pumpkin and 2 12-oz packages frozen cooked pureed
squash, thawed, for fresh acorn squash. Decrease butter to 2 tbsp. Proceed with steps 4 through 6,
simmering 6 minutes in step 5 and stirring in 2 tbsp honey and ½ tsp salt with half-and-half in step 6.
Use Publix Cooked Squash.
2 tbsp butter
2 tbsp honey
½ tsp salt
1 medium-size sweet onion, chopped
4 tsp chopped fresh thyme
4 ½ cups chicken broth
¼ cup half-and-half
1 tsp cider vinegar
1/8 tsp ground ginger
1/8 tsp ground nutmeg
Freshly ground pepper to taste
Melt remaining 2 tbsp butter in a Dutch oven over medium heat. Add onion, and sauté 5 minutes or
until tender. Add thyme; sauté 1 minute or until fragrant.
Stir in broth and pumpkin and squash pulp. Increase heat to medium-high; bring to a boil. Reduce heat
to low, and simmer 10 minutes. Remove from heat, and let cool 10 minutes.
Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven. Stir
in half-and-half, next 4 ingredients, and honey and salt. Cook, over low heat, stirring often, 3 minutes or
until thoroughly heated. Serve immediately.