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TRY THIS TWIST:
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. Omit Steps 1, 2, and 3. Proceed with Steps 4 through 6, simmering 6 minutes in Step 5 and stirring in 2 Tbsp. honey and 1/2 tsp. salt with half-and-half in Step 6. Hands-on time: 30 min.; Total time: 55 min.
Note: We tested with Publix Cooked Squash. Be sure to use unsweetened squash puree for best results.
1 medium-size pie pumpkin (about 3 1/2 lb.)
1 medium-size acorn squash (about 2 lb.)
4 tablespoons butter, divided
2 tablespoons honey, divided
1/2 teaspoon salt, divided
1 medium-size sweet onion, chopped
4 teaspoons chopped fresh thyme
4 1/2 cups chicken broth
1/4 cup half-and-half
1 teaspoon cider vinegar
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Freshly ground pepper to taste
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1st Keep
 PLSchley
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