Seasonal soups are usually the most delicious and heart-warming. In the summer, it's gazpacho and chilled cucumber. In the spring, it's strawberry and mint or chicken noodle. For winter, there is nothing better then a butternut squash and pumpkin soup. Creamy, healthy and full of flavor, this soup is actually easier to make at home than many realize.
Preheat oven to 375 degrees.
Chop the pumpkin and butternut squash into chunks about 2 inches long. Discard of any seeds or membrane pieces. You will need to remove the skin eventually, which you can do before baking or after (whatever you feel is easier).
Cut off the leaves parts from the leeks and discard. Combine the pumpkin, squash, garlic cloves and the white parts of the leeks on a baking tray and toss with the olive oil, salt and pepper. Bake for 25 minutes then remove from oven and let cool.
Scoop the cooked flesh away from the squash and pumpkin peels with a spoon once the pieces have cooled. Put the chunks in a large skillet with the garlic and leeks. Pour 3 cups of warm vegetable broth into the pan.
Blend the mixture in the pan with a hand blender to break down all the vegetables. Continue to add two to three more cups of broth until the soup is the consistency you want. Use less broth for chunkier soups, and more for thinner. Add sugar and nutmeg to taste.
Cook the soup over medium heat for 30 minutes, simmering slightly. Add in the cream and stir for another five minutes before serving.