Step 1

Preheat the oven to 400 degrees F.

Step 2

Peel and dice the butternut squash into 1-inch cubes.

Step 3

Peel the onion and cut into quarters.

Step 4

Place the chopped squash and onion on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Stir the vegetables to coat completely.

Step 5

Cook in the preheated oven for 20 minutes. After removing from the oven, let the vegetables cool for 10 minutes.

Step 6

Puree the roasted squash and onion in a blender until smooth.

Step 7

In a large stockpot, add the squash puree, pumpkin, vegetable broth, heavy cream, curry powder, cumin, and cinnamon. Bring to a low boil and then put on a low simmer for 20 minutes. Stir occasionally.

Step 8

Taste and season with more salt and pepper accordingly.

Step 9

Garnish with pumpkin seeds.