2sugar pie pumpkin or acorn squashcut in half to serve
Preheat oven to 400 degrees Fareinheit.
Slice acorn squash/sugar pie pumpkin in half lengthwise. Scoop out seeds and discard. Add to a baking tray and drizzle with one tablespoon olive oil. Roast squash 40-50 minutes, or until tender.
On a separate baking tray add diced onion and diced winter squash. Drizzle with remaining tablespoon of olive oil and sprinkle with sea salt and pepper to taste. Sprinkle with fresh sage. Add to oven and bake for 30-40 minutes, or until squash is fork tender.
Add roasted onion and winter squash to a high-speed blender. Blend on high, or until smooth and creamy.
Pour mixture into a large Dutch oven and add in butternut squash soup and vegetable broth. Bring soup to boil, reduce to a simmer, and cook for 10 minutes.
Remove squash/pumpkin halves from oven. Let cool slightly.
To use squash as a bowl, simply scoop soup into cooked squash half. Enjoy!
*we suggest delicata, butternut, sugar pie pumpkin, or acorn squash.