Place butternut squash cubes in single layer on lined baking sheet. Brush with olive oil and sprinkle with salt.
Roast in oven for 25-30 minutes or until fork tender.
Place butternut squash in blender with chicken broth and blend until smooth.
Pour butternut squash mixture into a pot on the stove and stir in water, salt, cinnamon, nutmeg, and honey. Heat on stove. Serve warm topped with spiced pepitas.
For the Pepitas
Preheat oven to 300 degrees.
Line baking sheet with parchment paper or silpat.
Combine honey, cinnamon, salt, and nutmeg in a small bowl.
Add pepitas to the spices and mix around to coat completely.
Pour pepitas onto baking sheet and shake the pan to get them in one layer.
Roast for 10 then remove pan from oven and shake to mix. Roast for another 5-7 minutes. Remove immediately from pan so they don't burn.