Toss sweet potato in 1 Tbsp of olive oil and place on one side of a large baking sheet, on the other side, place the acorn squash halves hollow sides down and bake for roughly 30 minutes or until full cooked and tender
While the squash and sweet potatoes are baking, heat a medium to large (see notes, if using immersion blender use a large pot) and add remaining olive oil (1Tbsp) and sauté onion, carrots and celery until tender and onions become fragrant. Add garlic and spices and continue to cook for another 2-3 minutes, before adding broth
Allow broth mixture to simmer for 10-15 minutes, then turn off the heat
Carefully scoop out the inside of the squash (it will be hot) and place into high speed blender, with sweet potatoes and pour mixture from pot in as well. Use the Soup Function to blend or blend on high for 4 minutes until soup is fully combined, creamy and thick
Transfer soup back to pot and pour in cream, stir to mix
Serve immediately with some extra cream drizzled on top, cracked black pepper or croutons
I used my high speed blender ( Vitamix ) to blend my soup together but you can also use an immersion blender, just add roasted squash and sweet potato to the pot and blend, then finish by stirring in cream.