• Line baking sheet with parchment paper. Cut each squash in half, remove seeds, drizzle a little bit of olive oil on each slice, place face down on baking sheet; bake on middle rack of oven for 45 minutes, or until tender.
• While squash is roasting, roughly chop yellow onion and garlic. Add onion and garlic to a saucepan with a drizzle of olive oil. Cook on medium heat until onion is translucent, being careful not to caramelize. Set aside.
• Remove roasted squash when soft to touch; let cool. Scoop out acorn squash and place in blender.
• For delicata squash, the peel is edible and gives a lovely color variance to soup. Cut delicata into smaller chunks and add to blender with acorn squash. Add 2 cups of vegetable broth and blend until smooth, adding more broth as needed until a smooth consistency is achieved. Once mixture is blended, place soup mixture in large saucepan or pot on the lowest heat setting.
• Rinse blender in preparation for walnut cream.

For walnut cream:

• Add walnuts, cooked onion and garlic and 3 cups of water to blender. Blend until creamy and smooth, roughly 2 minutes, depending on blender. Add salt and pepper to taste.
• Portion out half of the mixture and set aside. Pour the remaining walnut cream mixture into saucepan with soup base. Stir to combine. Add salt and pepper to taste.
• Slightly increase temperature and warm soup to serving temperature. This step is only in preparation for serving, no additional cooking is needed. If soup begins to thicken, add a little more vegetable broth.
• To serve, ladle soup into bowls and garnish with a dollop of walnut cream, salt/pepper and fresh herbs.