Peel the butternut squash, scoop out the seeds and cut into small cube pieces. Coat with oil, salt and pepper and spread evenly on a pan lined with parchment paper.

Peel the acorn squash, scoop out the seeds and cut into strips/U shaped pieces. Coat with oil, salt and pepper and spread evenly on a pan lined with parchment paper.

Cut the top of the garlic off and place on one of the baking trays. Coat in oil and salt.

Roast the two trays for 45 mins at 400 F. Remove the garlic after 20-25 mins and flip squash pieces inside at that point for even baking. (All roasting can be done night before).

To a hot pot, add in 1 tbsp grape seed oil and the diced onion. Cook on med/high heat for 5-7 minutes letting the onions brown and caramelize (crispy edges ok) without burning. Add water as needed to deglaze the pan (may need to do 2-3 times). This process helps with the flavouring of the soup and should not be missed!

Add in 5 cups of water, 2 bullion cubes, carrots, celery and potatoes. Bring to a boil and simmer for 15 mins.

Add in roasted butternut squash, acorn squash, roasted garlic (removed from bulb) and another 5 cups of water.

Bring to a boil and simmer for 15 mins.

Add in salt, pepper and blend soup together.

Enjoy!