Ingredients:
1 tablespoon vegetable oil 1 teaspoon Spice Islands Ground Ginger 1/4 teaspoon Spice Islands Cayenne Pepper 3 pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces 2 medium cooking apples, peeled, cored and coarsely chopped 2 small onions, coarsely chopped 2 cans (14.5 ounces each) chicken broth, divided 1/2 cup water Thyme Butter 1/4 cup butter, softened 1/2 teaspoon Spice Islands Thyme 1/2 teaspoon Spice Islands Garlic Powder

Instructions:
Heat oven to 425 degrees. In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven. Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes. To make thyme butter: Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm. To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter. Tip: Puree can be made in advance, covered and refrigerated for up to 2 days. All materials courtesy of Family Features. From the appetizers to the main dish to dessert, flavorful seasonings can make a good recipe great. Find more ideas for spicing up your holiday menu at http://spiceislands.com