Roasted Acorn, Butternut, and Apple Soup
This amazing soup for fall combines roasted butternut and acorn squash with apples and caramelized onions.
Set oven to 325 degrees Fahrenheit (165 degrees C).
In a bowl, combine honey, butter, and brown sugar.
Fill the cavities of the acorn and butternut squash halves with about 1/6 of the butter mixture each.
In large baking dishes, arrange the squash halves.
Roast squash for about 30 minutes in a preheated oven.
Place apples all around the squash halves and bake for another 30 minutes or so, or until the flesh is easily removed with a spoon.
Olive oil should be heated in a small skillet over medium-low heat before adding onion and thyme, and the oven should be preheated.
About 30 minutes, cook onion while stirring frequently to achieve full caramelization.