Preheat oven to 350°F. Add squash on baking sheet, drizzle 1/2 tbsp olive oil, sprinkle S&P. Bake for 20 min.

After 20 min, add celery, apples, shallot, and carrot to cooked squash, drizzle with 1/2 tbsp olive oil. Bake for 20 more minutes.

While veggies are roasting, clean and spread seeds out on baking sheet.

Drizzle with 1 tsp olive oil and sprinkle with seasonings. Bake for a half hour, until golden.

After veggies are roasted, place in pressure cooker and add broth. Cook at high pressure for 10 minutes. Blend with emulsifier or blender.

Let cool, top with roasted seeds, and enjoy!