Combine broth, squash and sweet potatoes in a large pot, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. When tender, remove 1 cup of broth and set aside, then use an immersion blender to puree the mixture until smooth.
While squash and potato cook, melt 1 tsp butter in a skillet, and saute the onion and apple until golden brown. Remove mixture from pan, then melt remaining 3 tsp butter in pan, and whisk in flour, stirring for 5 minutes until golden. Gradually whisk in the reserved broth until slightly thickened.
Combine the thickened broth mixture, mashed squash mixture, onion mixture, salt & pepper, cooking and stirring for 5 minutes. Garnish with toasted pumpkin seeds and dried cranberries. Eat. Love.