Ingredients:
1 baking pumpkin
1 acorn squash
2 Tbsp. olive or avocado oil
Sea salt, pepper, garlic powder, onion powder, cinnamon for seasoning
3-1/2 cups chicken broth (or more, if you don't want "thick" soup)
1 tsp. sea salt
1/2 tsp. garlic powder
1 tsp. cinnamon
3 Tbsp. granulated xylitol or sweetener of choice (if you want it a bit sweet, otherwise omit this)
Pierce the pumpkin and squash all over with a knife. Microwave the acorn squash for about 6 minutes and the pumpkin for 10 minutes. You just need them soft enough to cut in half with ease. Then let cool enough to handle.
Preheat oven to 350.
Scoop out seeds and save them for later. Trim/peel off the outer skin.
Chop each squash into chunks.
Drizzle with oil and seasonings mentioned above. I didn't measure, just do a light coating. Be careful with the pepper unless you like a bit of spice.
Roast for 40 minutes, or until softened.
Let cool for about 10 minutes.
Transfer the baked squash and pumpkin into a food processor or high powered blender.
Add in remaining measured seasonings, sweetener and chicken broth.
Puree on high until everything is smooth.
Add more chicken broth if you want a thinner consistency.
Top with roasted squash/pumpkin seeds* if desired.
*Rinse seeds from squashes until clean. Let dry overnight or several hours on a kitchen towel. Season with olive/avocado oil, sea salt, garlic and onion powder. Roast at 350 for about 20 minutes.
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