Peheat oven to 450.

Peel and seed squash and cut into chunks.

Peel and quarter onion

Toss squash and onion in olive oil and salt and pepper to taste.

Cook for 20 minutes.

Allow to cool at least 10 minutes.

Puree in blender or food processor.

In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.

Bring to a low boil over medium heat.

Garnish with pumpkin seeds.