Butternut Squash and Pumpkin Soup

Preheat oven to 375ºF.

While the oven heats up, slice pumpkin and squash into 1-inch pieces (remove seeds) and place on a large baking sheet. Coat with haf of the olive oil, half of the brown sugar, salt and pepper, and bake for about 25-30 minutes, until soft. Remove skin.

Heat the remaining olive oil in a soup pan or Dutch oven. Add onions and cook until translucent. Add squash, pumpkin, broth, and cream. With an emulsion blender, blend the ingredients until smooth. (You could also do this in a blender.)

Add cinnamon, nutmeg, remaining brown sugar, and salt and pepper. Adjust seasonings to taste.

Serve warm and enjoy!