• 2 Acorn Squash
• 2 Pumpkin
• 1 cup Maple Syrup
• 1 Medium Onion, diced
• 2 cups Half and Half
• Some Butter, for sauté
• Some Salt and Pepper, to taste

Peel, seed and dice squash. Sauté onion in butter in a heavy stock pot until translucent. Add squash, reduce heat and cover. Let squash cook until tender. 

Puree onion and pumpkin until smooth. Return to the stock pot and add syrup, cream and stock. Add salt and pepper to taste. Simmer for 30 minutes.