Chili Spiced Double Squash Soup

In a good size stock pot, heat the olive oil over medium high heat and add the leeks and carrots. Saute until the start to get tender. Add the stock and the squash purees and stir to combine. Add in the chili powder, cumin, pumpkin pie spice and salt. Bring to a boil and then reduce the heat and simmer, for a minimum of 15-20 minutes.

Using an immersion blender or in a regular blender, puree until smooth. Make sure if you use a blender that you cover the top with a dish towel and start blending on low so that the hot liquid doesn’t come flying out and scald you. Return to pan and simmer for an additional 15 minutes.

In a small dry saute pan, toast pepitas until golden, keeping them moving in the pan constantly. Serve soup and garnish with toasted pepitas, diced avocados and cilantro.