Pumpkin Butternut Squash Soup

Instructions

1. 1

   Toss pumpkin and squash with oil, salt, pepper; roast at 400°F for 30 min.

2. 2

   Sauté onion and garlic until soft.

3. 3

   Add roasted vegetables and broth; simmer 10 min.

4. 4

   Blend until smooth.

5. 5

   Stir in coconut milk and spices.

6. 6

   Garnish with pepitas.