To prepare the soup, preheat the oven to 350°F. 

Place the acorn and butternut squash on a baking sheet and bake until soft, about 45 minutes. Let cool, then scoop out the flesh into a bowl.

In a large sauté pan over medium heat, melt half of the butter and add the onion. Cook, stirring occasionally, until slightly browned.

Transfer the onion to a large pot, set over medium heat and add the acorn and butternut squash and the pumpkin. Add the broth, cream, cream sherry, nutmeg, granulated garlic, salt and pepper and stir until incorporated. Reduce the heat to medium-low and add the remaining butter. Cook, stirring occasionally, until the butter is completely melted. For a smoother soup, puree with an immersion blender. 

Ladle the soup into bowls, garnish with Gorgonzola croutons (recipe below) and serve.

To prepare the croutons, preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray.

In a microwavable bowl, combine olive oil, granulated garlic and butter and heat in the microwave until the butter is melted. Alternatively, heat the ingredients in a saucepan on the stovetop.

Toss the bread in the oil-butter mixture. Add the Gorgonzola and toss to coat all the bread cubes. Transfer the bread to the prepared baking sheet and spread in a single layer. Sprinkle with salt. 

Transfer to the oven and bake until the croutons are lightly browned and crisp, about 20 minutes.