Servings: 4 to 6

1 Tablespoon olive oil 1 Tablespoon olive oil
2 cups squash (butternut, delicata, acorn, etc.) 2 cups squash (butternut, delicata, acorn, etc.)
1 15 oz. can pumpkin 1 15 oz. can pumpkin
1 teaspoon salt 1 teaspoon salt
1 clove garlic, minced 1 clove garlic, minced
1 small onion, chopped 1 small onion, chopped
3 cups water 3 cups water
1 Tablespoon chicken bouillon 1 Tablespoon chicken bouillon
1 bay leaf 1 bay leaf
2 Tablespoons honey or maple syrup 2 Tablespoons honey or maple syrup
pumpkin seeds for serving pumpkin seeds for serving

In soup pot heat oil over medium-high heat and sauté onions till tender.
Add garlic and sauté one minute, stirring so it doesn't burn.
Add remaining ingredients and and bring to a boil. Reduce heat to low and simmer 20 minutes or until squash is tender.
Turn off heat and remove bay leaf. Puree soup in blender in batches or with stick blender. Serve with pumpkin seeds sprinkled on top.