INGREDIENTS:

 = 2-3 lb. butternut squash – cut in half lengthwise and then quartered; seeds and scrapes scooped
   out and reserved

= 2-3 lb. pumpkin – peeled, seeded, and cubed; seeds and scrapes reserved

= 4 cups water

= ½ cup heavy cream

= 5 tablespoons unsalted butter

= 1 large onion – chopped

= 2 teaspoon dark brown sugar

= 2 tablespoon olive oil – to roast the pumpkin

= ½ teaspoon ground coriander

= 3 table spoons of roasted pumpkin seeds

= salt

COOKING:

1. In a large Dutch oven melt the butter over medium-low heat and sauté the onions until golden – about 5 minutes. Add the squash and pumpkin seeds and scrapings, and cook, stirring occasionally – about 5-7 minutes.

2. Add hot water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium low, place the butternut squash pieces cut side down in a steamer basket, and lower the basket into the pot. Cover and steam until the squash is completely tender – about 30 minutes.

Take the pot off the heat, and use tongs to transfer the squash to a plate to cool. When cool enough to handle, scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skins.

3. Strain the squash broth from the Dutch oven through a mesh strainer into a second bowl; discard the solids. Rinse and dry the Dutch oven. You should have about 4 cups of broth.

4. While the squash broth is being cooked, roast the pumpkin: on a baking sheet layer the pumpkin cubes and sprinkle with oil and salt. Stir well for even coating.

5. Preheat oven to 425̊F. Place the baking sheet with pumpkin in the oven and roast for about 20 minutes, stirring half-way through and sprinkling 1 teaspoon of brown sugar on the pumpkin.

6. Puree the squash and roasted pumpkin in batches in the blender, starting on low and adding enough reserved squash broth to achieve a smooth consistency.

Transfer the puree to the Dutch oven and stir in the remaining broth (if necessary), cream and brown sugar. Warm the soup over medium-low heat until hot – about 3 minutes. Stir in the nutmeg and coriander and adjust salt to taste.

 Ladle the soup into individual bowls and sprinkle with pumpkin seeds. Serve hot.