With a large kitchen knife peel, deseed, and chop the butternut squash into medium chunks
In a medium-to-large cooking pot, begin to saute chopped yellow onion and minced garlic with olive oil over medium heat
Once onions are transparent, at medium-low heat incorporate pumpkin puree, coriander, basil, nutmeg, paprika, nutritional yeast, cinnamon, and brown sugar and mix until seasoning is combined
Next, pour in vegetable broth and add chunks of butternut squash, bay leaves, salt, and pepper and allow to simmer on low heat covered for 20mins
After 20mins the butternut squash should be softened, with a large spoon or spatula lightly press down on chunks of squash and mash to ensure squash is fully cooked
Once squash chucks are mashed, turn off the heat and use a hand blender to puree the soup
After the soup is fully pureed, turn on heat to low heat and allow the soup to reheat
To serve, top your bowl of soup with a drizzle of milk and roasted seeds
