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Coconut Curry Butternut Squash Soup
  • 1 butternut squash, halved and seeded
  • 1 tablespoon butter, melted
  • 1 teaspoon salt, divided
  • ¾ teaspoon pumpkin pie spice, divided
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon butter
  • ½ cup chopped yellow onion
  • 1 teaspoon yellow curry powder
  • 1 (13 ounce) can coconut milk
  • 2 ½ cups vegetable stock, or more if needed
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup pepitas (pumpkin seeds)
  • 1 pinch freshly grated nutmeg, or to taste
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