2 small butternut squash, halved lengthwise and seeds removed
2 small sugar pumpkins, halved and seeds removed
1 Tbsp extra virgin olive oil
1 onion, diced
½ tsp salt
4 cloves garlic, minced
8 cups low-sodium vegetable broth
1 (15 oz) can coconut milk
1 tsp ground nutmeg
2 tsp ground coriander
Instructions
Preheat oven to 375 degrees F. Place halved squashes and pumpkins baking sheets and roast for 1 hour or until tender. Allow to cool. Remove the skin of the squash and pumpkins.
Heat the olive oil in a large pot over medium heat. Once hot, add the onion and season with the salt. Saute onion for 4-5 minutes or until softened. Add the garlic and cook for 30-60 seconds or until fragrant.
Add the remaining ingredients and bring to a boil. Add the cooked squash and pumpkin; puree with an immersion blender until smooth.
Reheat until simmering; serve hot. Top with pepitas or pecans, if desired.