Cube vegetables. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes. Roast acorn squash separately in skin. When all is cooked, remove and puree in food processor. Scrape acorn squash from hull and add to mixture and puree adding chicken broth as needed. Add remaining broth to a stock pot and whisk in pureed mixture. Heat and add cream.
