Preheat oven to 375 F.
Toss cubed butternut squash (24 Ounces), diced yellow onion (1), minced garlic (2 cloves) and thyme (4 sprigs) in veggie oil (2 tablespoons) and spread onto a rimmed baking sheet.
Salt (1 teaspoon) and pepper (1/2 teaspoon) veggies, and cook for 45 minutes, or until the veggies are soft and start to brown.
In a large stockpot, add remaining veggie oil (1 tablespoon) and heat over medium.
Once shimmering, add curry powder (1 teaspoon) and cumin (1/2 teaspoon). Toast until fragrant, about 2-3 minutes.
Add coconut milk (1 can) and vegetable broth (1 cup). And stir to incorporate.
Once the veggies are done, and the coconut milk/broth base is warm, add the veggies. Be sure to destem the thyme.
Use a stick blender to blend all the ingredients together. Or, place ingredients in a high-speed blender* (easier!). Blend until smooth.
Scoop the soup into bowls and top with pumpkin seeds fresh thyme and coconut milk and enjoy!