Leek and Butternut Squash Soup with Rosemary and Pumpkin Seed Garnish

4 leeks, chopped (whites only)
3 pounds butternut squash, cut into 1-inch pieces
1 bay leaf
3/4 teaspoon kosher salt
5 cups vegetable broth
2 tablespoons olive oil
1/3 cup pumpkin seeds
1 tablespoon rosemary
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

In a large pot add the leeks, squash, bay leaf, salt, and broth to a boil, then reduce heat and simmer until the squash is tender, roughly 30 minutes give or take. Allow the soup to cool before pouring it into the blender (in batches) and pulsing to desired consistency. Return the soup to the pot and rewarm on the stove top. Meanwhile, in a small saute pan, heat the oil, once hot add in the pumpkin seeds and rosemary and saute for a few minutes until crispy. Set aside. Pour the soup into bowls, dusting each with the nutmeg and cinnamon, lastly add a spoon full of the pumpkin seed with rosemary garnish.