Kitchen Express Roasted Pumpkin-Acorn Squash Soup

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Southern Living


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2 tablespoons butter

1 medium-size sweet onion, chopped

4 teaspoons chopped fresh thyme

4 1/2 cups chicken broth

1 (15-oz.) can pumpkin

2 (12-oz.) packages frozen cooked pureed squash, thawed

1/4 cup half-and-half

2 tablespoons honey

1/2 teaspoon salt

1 teaspoon cider vinegar

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

Freshly ground pepper to taste

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