Creamy Roasted Squash and Saffron Soup

I absolutely love fall squash. Soups, tarts, pies, pasta you name it.
Being the season for the squash, I acquired both Butternut and Acorn Squash at the market the other day and I couldn't resist. This soup is so easily prepared. I could have added many varieties of root vegetables but I decided to keep it simple with just the Acorn and Butternut squash, and carrots.
Here we have the Creamy Roasted Squash and Saffron Soup:

1 med sized Butternut squash
1 med Acorn Squash
4 carrots chopped
1 med onion chopped
2 cloves garlic chopped
1/4 stick butter
7 strands saffron
2 bay leaves
8 oz heavy cream
2-3 cups chicken stock or vegetable stock
3 Tbsp olive oil
salt and pepper to taste

Chop both squash, carrots, and garlic. Scoop out seeds from the squash and place on a baking sheet, sprinkle with salt, and bake in 425 degree oven until toasty and golden.
Place veggies on a baking sheet and dress with 3 pads of butter and sprinkle with olive oil, salt, and pepper. Bake in a 350 degree oven for 45 minutes or until all vegetables are tender.

Sautee chopped onion in 3 Tbsp butter and 1 Tbsp olive oil until lightly golden. Add chopped garlic and sautee for one minute. Add veggies and stir to mix. Pour in stock to almost cover veggies. Add Bay leaves and Saffron. Simmer for at least 20-30 minutes. With an immersion blender blend soup till desired consistently. ( I left mine just a bit chunky, but mostly smooth)
Pour in cream and simmer for another 10-15 minutes.
Serve with toasted seeds as garnish.