In a large soup pot, heat oil & butter over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add carrots and garlic, sauté about 6-7 minutes, until carrots are tender. Add cumin, thyme, and nutmeg, cook for 1-2 minutes.
Add the squash, sweet potato, vegetable broth, salt and pepper. Bring to a slight boil, then reduce to a simmer, cook for about 20-30 minutes or until the veggies are tender.
Remove from heat and add the coconut milk & lemon juice. Taste for salt and add as needed.
Using a regular blender or an immersion blender, purée the vegetables until it's a smooth & creamy consistency. Place into soup bowls, swirl some coconut milk & add pumpkin seeds on top.
Notes
**Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option, is to blend low sodium and regular broth together.*Serve with some warm bread. Garnish with some fresh ground pepper, fresh basil or cilantro.