Roasted Butternut Squash and Pumpkin Soup

INGREDIENTS

3 cups

peeled and cubed butternut squash (about 1 small squash)

3 cups

peeled and cubed sugar pumpkin (about 1/2 of a sugar pumpkin)

Kosher salt and white pepper

2 tsp

extra virgin olive oil

1/2

of a yellow onion, diced

small cloves of garlic, minced

3 1/2 cups

low sodium vegetable or chicken broth

1/4 tsp

nutmeg, freshly grated if possible

1 tsp

ground coriander

Kosher salt and white pepper

1/4 cup

raw pepitas

1/8 tsp

oil

1/8 tsp

chili powder

1/8 tsp

ground cumin

1/4 tsp

kosher salt