Add the chopped onion and garlic to a large pot with two tablespoons of water and sauté until soft and golden, about 3 minutes.
Add all remaining ingredients and bring to a boil over high heat. Then lower to medium and cook for about 8 minutes, until veggies are fork tender.
Using an immersion blender, purée your soup until smooth and creamy. Serve garnished with pumpkin seeds, if desired.
Don't stress over uniform sized veggie pieces. Since you'll be pureeing the soup, you won't need similar sizes.Use an immersion blender to puree your soup for less mess, ease, and less dishes to wash!If you don't have an immersion blender, use extreme caution when blending hot liquids. Don't overfill your blender, and work in batches to prevent spills.Taste for salt or other seasoning once cooked, and add more, if needed. Depending on the broth you're using, you may need more salt.This soup is thick in texture. If you prefer a thinner texture, use an additional cup of broth or stir in a cup of your favourite milk after pureeing. Cashew or soy milk work well.If time permits, roast the veggies for added depth of flavour. Roasting the squash, sweet potatoes, onion and garlic will add even more incredible flavour to your soup.For a sweeter version, add up to 1/4 of cup maple syrup or unrefined coconut sugar to your soup.Leftovers keep refrigerated in a sealed container for 3-4 days. Or freeze airtight for up to 3 months.