Preheat oven to 400°F (200°C).

Cut the butternut squash in half lengthwise and scoop out the seeds.

Drizzle the cut sides with olive oil and season with salt and pepper.

Place the squash cut-side down on a baking sheet and roast for 40-50 minutes, or until tender.

Let the squash cool slightly, then scoop out the flesh.

In a blender or food processor, combine the roasted squash, vegetable broth, and heavy cream.

Blend until smooth and creamy.

Season with salt and pepper to taste.

Serve hot, garnished with roasted pumpkin seeds and a dollop of sour cream (optional).