Pumpkin-Acorn Squash Soup

1 Medium-Sized Pie Pumpkin (about 3 ½ lb)
1 Medium-Sized Acorn Squash (about 2 lb)
4 Tbsp Butter divided (consider Smart Balance)
2 Tbsp Honey divided
½ tsp Salt divided
1 Medium-Sized Sweet Onion, chopped
4 tsp Chopped Fresh Thyme
4 ½ cups Reduced Sodium Chicken Broth
¼ cup Half-and-Half (consider Fat Free)
1 tsp Cider Vinegar
1/8 tsp Ground Ginger
1/8 tsp Ground Nutmeg
Fresh Ground Pepper to Taste

Preheat oven to 400 degrees. Cut pumpkin and squash in half lengthwise, cutting through stem and bottom ends. Reserve seeds for another use. Place pumpkin and squash halves, cut side up, in an aluminum foil-lined shallow pan. Microwave 2 Tbsp butter in a microwave-safe bowl at high for 25 seconds or until melted; stir I 1 Tbsp honey and ¼ tsp salt. Brush cut side of pumpkin and squash with butter mixture. Bake pumpkin and squash at 400 degrees for