Preheat the oven to 400 degrees F.

Line a baking sheet with parchment paper.

Wash the butternut squash, cut in half lengthwise, and scoop out the seeds.

Drizzle a little olive oil on the squash and place on the sheet face down. Roast for approximately 45 minutes or until tender.

In a medium pot, bring to a boil all remaining ingredients and simmer on low heat for 10-15 minutes.

Once the butternut squash is cooked, remove from the oven, and let cool. Scoop the butternut squash out of the shell and add it to the broth.

Puree the contents of the pot with a handheld blender until smooth (or transfer to a blender and puree until smooth.)

Season with salt and pepper to taste and garnish with roasted pumpkin seeds