Cut the bottom of the acorn squash so it can be stable. Cut it into quarters. Cut the butternut squash in half than quarters. Take the seeds out and set them aside. Lay the quarter squash on a sheet pan. Sprinkle salt and pepper along with some oil. Place in oven for 35 minutes at 350 degrees.

Cut the aromatics roughly and put into the pot with the 1/2 cup of oil to sauté

While the aromatics are sautéing wash off your seeds and lay them on a sheet pan. Sprinkle salt and pepper with some oil.

When the 35 minutes are up pull out your squash and let it cool. Place you seeds in the oven for 10 minutes and 300 degrees

When the squash is cool enough to handle spoon it out of its skin. It is ok if some skin is still on the squash. Place in the pot and let it Sauté for 20 minutes

Take your seeds out and let them cool. When the squash 20 minutes are up add the 1 1/2 of milk and your spices and let it simmer.

While everything is in the pot start to clean up and set up your bowls.

While stirring the squash do a taste check and salt and pepper if needed

Take the soup and place in a blender with the 1/2 cup of milk or whip out your stand mixer and start mixing. Add milk to loosen the squash

Once the soup is velvety smooth pour back into the pot. Than place your 6oz portion into a bowl and Sprinkle your seeds on top 😉