Preheat oven to 375 F. Lightly spray two baking sheets with olive oil and set aside.

Chop the ends off the butternut squashes. Cut in half width wise just below the bulb. Slice the larger end of the squash (bulb) in half length wise and scoop out the seeds with a spoon. Lay all pieces on a flat and end carefully use a sharp knife to peel the skin off. Compost the skin and ends. Chop the squash into 1/2 squares and add to the baking sheet.

Toss the squash lightly with olive oil, salt and pepper. Place in oven to roast for about 30 minutes or until lightly charred and pierces easily with a fork. (This is also a great snack so watch out for hungry vultures in the form of family members trying to eat the squash once its done!)

In a medium pan, add in olive oil and heat over medium heat. Add the chopped onion and garlic. Cook until translucent.

Add in the chopped and seeded pear, nutmeg, pepper and cayenne. Cook until pear pierces easily with a fork.

Add broth and bring to a boil then turn the heat down to simmer. Add in the buttternut squash. Simmer gently for 5 minutes and remove from heat. Add in the coconut milk and stir.

Use an emulsion blender to puree the soup. No emulsion blender? Simply spoon your chunky soup into a high speed blender and puree in batches. Work through the chunky soup until it is all smooth and well blended.

Once mixture is uniform, feel free to gently reheat by simmering and serve. Top with additional coconut milk and 2 tbsp or so of pepitas (pumpkin seeds).