Pumpkin Acorn Squash Soup

INGREDIENTS
1 medium-size pumpkin or 1 can of pumpkin
1 medium-size acorn squash
4 tbsp. butter, divided
2 tbsp. honey, divided
4 tsp. chopped fresh thyme
1/2 tsp. salt
1 sweet onion – chopped
4 1/2 cups chicken broth
1/4 cup half-and-half
1 tsp. cider vinegar
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg

DIRECTIONS
Preheat oven to 400. Cut pumpkin/squash in half lengthwise.  Put in shallow pan cut side up.  Microwave 1 tbsp. butter and 1 tbsp. honey and brush pumpkin and squash.  Bake for 45 min.  Melt remaining butter and cook chopped onion for 5 min. or until tender.  Put thyme in mixture.  Stir in broth, pumpkin and squash on medium heat.  Let simmer for 10 min.  Let cool for 10 min. then process soup, in batches, in food processor.  Return soup to original pan and put in last 4 remaining ingredients.  Heat and serve immediately.